Crispy coconut shrimp straight from the air fryer, piled on a bed of fresh greens with sweet mango, crunchy coconut cashews, cool cucumber, and a citrusy honey-orange dressing - this coconut shrimp salad is like a mini vacation on a plate. The best part? It uses frozen coconut shrimp, which means dinner is on the table in about 15 minutes. If you've been looking for a salad that's actually exciting to eat, this is the one.
Jump to:
- The Salad That Made Me Stop Ordering Takeout
- Why You'll Love This Coconut Shrimp Salad
- Coconut Shrimp Salad Ingredients
- How to Make Coconut Shrimp Salad
- Storage and Meal Prep Tips
- Coconut Shrimp Salad Tips and Variations
- Coconut Shrimp Salad FAQ
- Recipes You May Like
- Your New Favorite Quick Dinner
- 📖 Recipe
- 💬 Reviews
The Salad That Made Me Stop Ordering Takeout
I have a confession. For months, I was ordering a coconut shrimp salad from a little restaurant near my office at least twice a week. It was embarrassingly expensive - like $22 for a salad - but I couldn't stop. The combination of warm, crispy coconut shrimp against cool greens with fresh mango and that sweet-tangy dressing was just too good.
Then one evening, I was staring at a bag of frozen coconut shrimp in my freezer (the kind I'd bought for my kids as a quick snack) and thought, why am I not just making this at home? I air-fried the shrimp, tossed together a quick dressing with some clementines I had in the fruit bowl, diced up a mango, and threw it all on some mixed greens.
My husband walked into the kitchen, looked at the plate, and said, "Did you order from that place again?" When I told him I'd made it in 15 minutes with stuff we already had, he didn't believe me until I showed him the empty bag of frozen shrimp in the trash. The whole thing cost maybe $8. I haven't ordered that restaurant salad since, and honestly, I like my version better. The orange-honey dressing has this brightness that the restaurant version didn't have, and the coconut cashews add a crunch that takes the whole thing over the top.
Why You'll Love This Coconut Shrimp Salad
- Ready in about 15 minutes - the frozen shrimp air-fry in 8 minutes while you prep everything else. This is a true speed dinner.
- Uses frozen coconut shrimp - no breading, no frying, no mess. Just grab a bag from the freezer aisle and let your air fryer do the work.
- Sweet, crunchy, and fresh - every bite has something different going on. Crispy shrimp, juicy mango, cool cucumber, crunchy cashews, and tender greens.
- That orange-honey dressing - creamy mayo base brightened with fresh clementine juice, honey, and Dijon mustard. It ties the whole tropical vibe together.
- Perfect for meal prep - prep the toppings and dressing ahead of time, then just air-fry the shrimp when you're ready to eat.
- Impressive enough for guests - this salad looks like something from a restaurant menu but takes almost no effort. It's my go-to when people come over for a casual dinner.
Coconut Shrimp Salad Ingredients
This recipe comes together with two simple parts: the salad toppings and the creamy citrus dressing. Everything is easy to find.
For the Salad:
- 1 pound frozen coconut shrimp (see notes below)
- 2 honey mangoes, diced (about 1 cup)
- 2 to 3 mini cucumbers, cut into half moons (about 1 cup)
- ⅓ cup coconut cashews, finely chopped (see notes below)
- 5 to 6 cups mixed greens
- ½ cup crispy chow mein noodles (optional)
For the Dressing:
- ½ cup mayo
- 2 to 3 juicy clementine oranges, zested and juiced (about ½ teaspoon zest and ¼ cup juice)
- 3 tablespoons honey
- 3 tablespoons Dijon-style mustard
- ¼ teaspoon salt
Check the recipe card below for complete measurements.
Ingredient Notes:
- Frozen coconut shrimp - any brand from the freezer aisle works here. Look for ones with a thick, crunchy coconut coating. I've tried several brands and they all turn out great in the air fryer. No need to thaw them first - cook them straight from frozen.
- Coconut cashews - these are cashews coated in toasted coconut. You'll usually find them in the snack or nut aisle. If you can't find the coconut-flavored ones, regular roasted cashews tossed with a handful of toasted coconut flakes work just as well.
- Chow mein noodles - check the international foods aisle at your grocery store. If you can't find them, crush up some crispy wonton strips instead. They add a fun crunch but are totally optional.
- Honey mangoes - also called Ataulfo or champagne mangoes, these are smaller and creamier than regular mangoes with a buttery sweetness. Regular mangoes work fine too - just make sure they're ripe.
How to Make Coconut Shrimp Salad
- Make the dressing first. Zest and juice your clementines to get about ½ teaspoon of zest and ¼ cup of juice. Combine the mayo, clementine zest, clementine juice, honey, Dijon mustard, and salt in a mason jar. Seal the lid and shake vigorously until everything is smooth and well combined. If the honey is being stubborn, open the jar and stir it in with a spoon. Pop the jar in the fridge until you're ready to serve. (This dressing actually gets better as it sits, so making it ahead is a great move.)
- Prep the salad toppings. Dice the mangoes into small cubes. Slice the cucumbers into thin half moons. Finely chop the coconut cashews - you want them in small pieces so you get a little crunch in every bite, not big chunks that overpower everything else.
- Cook the shrimp. Right before serving, cook the frozen coconut shrimp according to the package directions. For the BEST results, I highly recommend air frying them at 380°F for 8 minutes, flipping them at the halfway mark. The air fryer gets the coconut coating incredibly crispy without any oil - way better than baking. If you don't have an air fryer, baking works too, but bump the temperature up slightly and add a couple extra minutes.
- Assemble the salad. Place a generous pile of mixed greens on a plate or serving platter. Drizzle some of the dressing over the greens and toss lightly (start with less than you think - you can always add more). Scatter the diced mango, cucumber half moons, chopped coconut cashews, and chow mein noodles (if using) over the top. Arrange the hot, crispy coconut shrimp on top of everything. Drizzle a little more dressing over the whole thing if you'd like.
- Serve immediately. This salad is best right away while the shrimp are still warm and crispy against the cool greens and fresh mango. That hot-cold, crunchy-creamy contrast is what makes it so addictive.
Storage and Meal Prep Tips
- The meal prep strategy that works. Here's how I eat this salad multiple times a week without getting tired of it: On Sunday, I dice the mangoes, slice the cucumbers, chop the cashews, and make a big batch of the dressing. Everything goes into separate containers in the fridge. When it's time to eat, I air-fry just enough shrimp for one serving (takes 8 minutes), throw it all on a plate, and drizzle with dressing. Fresh salad, minimal effort.
- Storing components separately. The greens, toppings, and dressing should all be stored in separate containers. The greens will wilt if dressed ahead of time, and the shrimp loses its crunch within an hour of cooking. Keep everything apart and assemble right before eating.
- Dressing shelf life. The orange-honey dressing keeps beautifully in a sealed mason jar in the fridge for up to a week. Give it a good shake before using since the honey tends to settle.
- Leftover shrimp. Cooked coconut shrimp can be stored in the fridge for up to 2 days. Reheat in the air fryer at 350°F for 3-4 minutes to bring back the crispiness. The microwave will make the coating soggy, so avoid it if you can.
Coconut Shrimp Salad Tips and Variations
- The air fryer is a game changer for this recipe. I've made this with baked shrimp and air-fried shrimp side by side, and the difference is noticeable. The air fryer produces a crunchier, more evenly golden coconut coating in less time. If you've been on the fence about getting one, this salad alone might convince you.
- Don't dress the greens too heavily. The dressing is rich and sweet, so a little goes a long way. I usually dress the greens lightly and then drizzle a bit more on top so the shrimp and toppings get some too. You can always pass extra dressing at the table.
- Add avocado for extra creaminess. A diced avocado tossed on top rounds out the salad with healthy fats and makes it even more filling. It pairs perfectly with the mango and the citrus dressing.
- Swap the greens for a slaw base. Want something with more crunch? Try shredded Napa cabbage or a pre-made coleslaw mix instead of mixed greens. The crunch holds up better against the warm shrimp and hearty toppings.
- Make it spicy. Add a drizzle of sweet chili sauce on top of the shrimp, or stir a teaspoon of sriracha into the dressing. Have you ever paired coconut shrimp with a spicy sauce? The sweet-heat combination is incredible.
- Try it as a wrap. Pile the salad into a large flour tortilla with the shrimp and roll it up. It makes a surprisingly great lunch wrap that's easy to eat on the go.
Coconut Shrimp Salad FAQ
Not at all - the air fryer is recommended because it gives you the crispiest results, but baking works perfectly fine. Follow the cooking instructions on your frozen shrimp package for oven baking (usually around 400°F for 12-15 minutes, flipping halfway). The coating won't be quite as crunchy as the air fryer version, but it'll still be delicious. You could also pan-fry the shrimp in a bit of oil for extra crunch, though that adds a few more dishes to wash.
Absolutely, and if you have the time, homemade coconut shrimp are amazing in this salad. Bread raw shrimp with flour, egg wash, and shredded coconut mixed with panko breadcrumbs, then deep fry or air fry until golden. Just know that it adds about 30 minutes of prep time. The beauty of this recipe is that frozen shrimp make it a 15-minute meal - but homemade takes it to another level for a special occasion.
Any ripe mango works well here. Regular Tommy Atkins mangoes (the big red and green ones) are fine - just make sure they're ripe and sweet. You could also try fresh pineapple chunks, diced peaches, or even mandarin orange segments for a different tropical twist. The key is having a sweet, juicy fruit that contrasts with the savory shrimp and the tangy dressing.
The most important thing is to add the shrimp to the salad right after cooking. If they sit on top of dressed greens for too long, steam from the warm shrimp softens the coating. I arrange them on top last, right before serving. If you're serving this buffet-style, keep the shrimp on a separate plate and let people add their own. That way they stay crispy until the last serving.
Recipes You May Like
If this coconut shrimp salad is your kind of meal, you'll love these too:
- Ramen Noodle Salad - Another crunchy, Asian-inspired salad with a sweet dressing and lots of texture. Perfect when you want something fun and different.
- Vietnamese Spring Rolls - Fresh, light, and loaded with shrimp and crunchy vegetables. A great pairing if you're in a tropical mood.
- Chick-fil-A Kale Salad - Another salad with a creamy, sweet dressing and crunchy toppings. Different flavor profile but the same satisfying crunch factor.
Your New Favorite Quick Dinner
This coconut shrimp salad is the recipe I reach for when I want something that feels fancy but takes almost no effort. Frozen shrimp, a shake-it-up dressing, and whatever fresh produce I have on hand - that's really all it takes.
What I love most is that every bite is different. You get the warm crunch of the coconut shrimp, then a burst of sweet mango, then cool cucumber, then a crunchy cashew, all held together by that bright citrus dressing. It's the kind of salad that doesn't feel like diet food - it feels like a treat.
Give it a try and tell me what you think in the comments! And pin this one for the next time you need a fast dinner that looks like you spent way more time on it than you actually did.
Happy cooking!
- Sophie
📖 Recipe
Coconut Shrimp Salad
Crispy coconut shrimp piled over fresh greens with sweet mango, crunchy coconut cashews, cool cucumber, and a citrusy honey-orange dressing. This coconut shrimp salad is tropical, vibrant, and ready in about 15 minutes using frozen shrimp.
Ingredients
- 1 pound frozen coconut shrimp
- 2 honey mangoes, diced
- 2 to 3 mini cucumbers, sliced into half moons
- ⅓ cup coconut cashews, finely chopped
- 5 to 6 cups mixed greens
- ½ cup crispy chow mein noodles (optional)
- ½ cup mayonnaise
- ½ teaspoon clementine zest
- ¼ cup fresh clementine juice
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- ¼ teaspoon salt
Instructions
- Zest and juice clementines to yield ½ teaspoon zest and ¼ cup juice
- Combine mayonnaise, clementine zest, clementine juice, honey, Dijon mustard, and salt in a jar
- Shake or whisk dressing until smooth and refrigerate until ready to use
- Dice mangoes, slice cucumbers, and finely chop coconut cashews
- Air fry frozen coconut shrimp at 380°F for 8 minutes, flipping halfway through
- Place mixed greens on a serving plate and drizzle lightly with dressing
- Top with mango, cucumbers, chopped cashews, and chow mein noodles
- Arrange hot coconut shrimp on top
- Drizzle additional dressing if desired and serve immediately
Notes
Store salad components separately for best freshness. Dressing keeps in the refrigerator for up to 1 week. Reheat leftover shrimp in the air fryer at 350°F for 3-4 minutes to restore crispiness. Assemble just before serving to maintain texture.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 520Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 160mgSodium: 880mgCarbohydrates: 42gFiber: 4gSugar: 18gProtein: 22g
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