how to make coconut shrimp salad

Coconut Shrimp Salad

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: American


Send your lunch to the tropics with this easy and delicious recipe for coconut shrimp salad! Avocado, corn and some sassy jalapeño round out the flavors of this dish.


  • 16 large cooked shrimp, chopped into bite-sized pieces
  • 1 cup fresh or thawed frozen corn
  • 1/3 cup chopped shallots
  • 1/3 cup chopped parsley (or cilantro, if you like that better)
  • 1 peeled diced avocado
  • 1 jalapeno pepper, seeded and chopped
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 head frisee lettuce, chopped
  • 1/2 cup toasted sweetened coconut


  1. Combine corn, shallots, parsley, avocado and pepper in large bowl. Stir in shrimp. Combine lemon juice and oil and pour over salad mixture, toss to coat.
  2. Divide lettuce among 4 plates, top with shrimp mixture and sprinkle coconut over all.