Coconut Shrimp and Mango Salad

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A tropical twist on a classic, featuring crispy coconut-coated shrimp paired with ripe mango and a tangy ginger dressing. This Puerto Rican-inspired salad recipe, ready in about 25 minutes, pairs shrimp, grated coconut, mango into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 1 lb shrimp
• 1/2 cup grated coconut
• 1 cup mango
• 2 tbsp soy sauce
• 1 tbsp fresh ginger
• 1/4 cup vegetable oil
• 1 tbsp sesame seeds
• 1/2 cup red bell pepper
• 2 tbsp green onions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, mix 1 lb shrimp with 1/2 cup grated coconut, 1 tbsp soy sauce, and 1 tbsp minced fresh ginger. Let marinate for 10 minutes.
2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add the shrimp mixture and cook for 3-4 minutes until the shrimp turns pink and the coconut is golden and crispy, stirring occasionally.
3. Step 3: Meanwhile, dice 1 cup ripe mango, 1/2 cup red bell pepper, and 2 tbsp chopped green onions. Toss with 1 tbsp soy sauce and 1 tbsp grated ginger in a separate bowl.
4. Step 4: Transfer the cooked shrimp to the mango mixture. Gently combine, then sprinkle with 1 tbsp sesame seeds before serving.