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Whenever I find myself back in my old stomping grounds of Boynton Beach Florida, I make sure to visit the Two Georges Waterfront bar to enjoy one of their coconut shrimp salads. This tropical salad is the perfect meal after a hot day spent at the beach. Sadly, I am not at the beach today, but it is hot here in NC and coconut shrimps are buy one get one free at the Fresh Market. So, I decided to make a copycat coconut shrimp salad.
This healthy salad has so much flavor! The strawberries make it sweet, and the pineapple adds a tangy kick. Add some salty feta cheese and creamy avocado to it and then top with crispy oven baked coconut shrimp. It’s a flavor explosion in your mouth!
If you don’t want to use store bought coconut shrimp, then there are plenty of recipes online to choose from. I have made them before and they’re pretty simple to do. My favorite recipe is from Skinnytaste and it’s on the healthier side but still very tasty. I highly recommend her website, she has great recipes that are healthy and easy to make.
I cook the coconut shrimp in my oven, but an air fryer works great too and doesn’t heat up the kitchen on an already hot day.
Occasionally I cut corners when I’m cooking because life is busy. However, I don’t cut corners when it comes to dressings. I always make my own that way I can control the number of sugars and fats. Plus, it’s easier on the wallet because I usually have most of the ingredients on hand.
The pineapple vinaigrette is the perfect complement to this coconut shrimp salad recipe. It also makes a wonderful dip for coconut shrimp and chicken. I put all of the ingredients in my food processor and mix it for 20-30 seconds. This is my favorite food processor for dressings and dips.
Try my quick pickled onions on this salad too, it’s the perfect addition. Check out some of my other delicious salad recipes like my Broccoli and kale salad, German potato salad or Summer berry salad.
Ingredients
- Coconut shrimp
- Lettuce
- Strawberries
- Pineapple
- Slivered almonds
- Feta cheese
- Avocado
- Pickled red onions
- Pineapple vinaigrette
For my coconut shrimp salad recipe, I prefer romaine lettuce or a spring mix. Slivered almonds can easily be replaced with pistachios or candied walnuts. Click here for the pineapple cilantro vinaigrette.
Visit some of my other salad recipes!
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COCONUT SHRIMP SALAD
Equipment
- 1 Food processor
Ingredients
- 6 Coconut shrimp store bought
- 3 cup Romaine lettuce divided
- ½ cup Strawberries sliced
- ½ cup Pineapple sliced
- ¼ cup Feta cheese
- ¼ cup Slivered almonds
- 1 whole Avocado divided
- 1 tsp Red onion
Pineapple cilantro vinaigrette
- ½ cup Pineapple
- 1 tbsp Dijon mustard
- 1 tbsp White wine vinegar
- 1 tbsp Olive oil extra virgin
- 1 tbsp Cilantro
Instructions
- Cook coconut shrimp in oven according to package
- Add all ingredients for vinaigrette into food processor and chop for 30 seconds or until desired consistency.
- Place cleaned lettuce in 2 salad bowls
- Slice the strawberries and pineapple and add to bowl along with feta cheese, slivered almonds and red onions.
- Add dressing and toss salad. Top with avocado and coconut shrimp
Notes
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