Name: Grilled Shrimp Salads with Coconut Vinaigrette
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 cup coconut milk -; 1/3 cup honey -; 2 tablespoons rice vinegar -; 1 tablespoon canola oil -; 1/4 teaspoon salt -; 1 pound uncooked shrimp (26-30 per pound), peeled and deveined -; Salad: -; 4 cups spring mix salad greens -; 1 cup green grapes -; 1/2 cup sweetened shredded coconut -; 1/2 cup dried cranberries -; 1/4 cup sliced almonds, toasted -

Grilled Shrimp Salads with Coconut Vinaigrette

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Shrimp Salads with Coconut Vinaigrette

1. 1 cup coconut milk -

2. 1/3 cup honey -

3. 2 tablespoons rice vinegar -

4. 1 tablespoon canola oil -

5. 1/4 teaspoon salt -

6. 1 pound uncooked shrimp (26-30 per pound), peeled and deveined -

7. Salad: -

8. 4 cups spring mix salad greens -

9. 1 cup green grapes -

10. 1/2 cup sweetened shredded coconut -

11. 1/2 cup dried cranberries -

12. 1/4 cup sliced almonds, toasted -

How to cook deliciously - Grilled Shrimp Salads with Coconut Vinaigrette

1. Stage

In a small bowl, combine the first 5 ingredients. Pour 3/4 cup into a shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette.

2. Stage

Drain and discard vinaigrette from shrimp. Thread shrimp onto 4 metal or soaked wooden skewers.

3. Stage

Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes. Divide the salad ingredients among 4 plates; top with shrimp. Serve with reserved vinaigrette.