Coconut-Lime Tiki Shrimp Salad
A refreshing salad with tender shrimp tossed in a creamy coconut-lime dressing, served on a bed of crisp greens and tropical fruits. This caribbean-inspired seafood ready in about 16 minutes pairs large shrimp peeled and deveined, coconut milk, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz large shrimp peeled and deveined
- 1/3 cup coconut milk
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 2 tbsp chopped cilantro
- 4 cups mixed salad greens
- 1 cup diced mango
- 1/2 cup sliced red bell pepper
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 12 oz peeled and deveined shrimp, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 2-3 minutes per side until the shrimp turn pink and opaque. Remove from heat and let cool slightly.
- Step 2: In a bowl, whisk together 1/3 cup coconut milk, 2 tbsp fresh lime juice, 1 tbsp honey, and 2 tbsp chopped cilantro until smooth and creamy.
- Step 3: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup diced mango, and 1/2 cup sliced red bell pepper. Add the cooked shrimp.
- Step 4: Pour the coconut-lime dressing over the salad and toss gently to coat all ingredients evenly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Tiki Shrimp Salad take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lime Tiki Shrimp Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Coconut-Lime Tiki Shrimp Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Tiki Shrimp Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Lime Tiki Shrimp Salad?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
