Coconut Shrimp and Mango Salad
A tropical twist on a classic, featuring crispy coconut-coated shrimp paired with ripe mango and a tangy ginger dressing. This puerto rican-inspired salads 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Transfer the cooked shrimp to the mango mixture. Gently combine, then sprinkle with 1 tbsp sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Shrimp and Mango Salad take to make?
Total time is about 25 minutes (20 min prep + 5 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 Shrimp and Mango 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 shrimp from drying out.
Can I substitute ingredients in Coconut Shrimp and Mango 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 Shrimp and Mango Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Shrimp and Mango Salad?
Puerto Rican salads 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.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
