Oh, this recipe! Speedy, easy and super duper flexible, which is exactly what you want when it comes to lunch and supper in the summertime. And did I mention delicious? DELICIOUS.
I am definitely rushing the season when it comes to the fresh corn (although I did score some at Target. Yep, Target comes through again!) and you know I will be first in line when the local corn comes in.
Everything else in this easy peasy recipe is available all year round, so if it happens to be February and you need to have coconut shrimp salad, you can grab some frozen corn, thaw it out and you are in business.
As for the flexible part, I love how I can mess around with this recipe depending upon what I have on hand. Any size shrimp will work. Got some cherry tomatoes? Toss them in there! Shake in some hot sauce if you want more zing. Want to use fresh mint instead of party? This recipe says BRING IT ON.
So think about this recipe as a jumping off point…it’s one of our faves just as is, but you be you when it comes to your coconut shrimp salad! As long as you keep the shrimp and coconut parts. :)
How to make coconut shrimp salad
Put a half cup of shredded sweetened coconut in a small skillet over medium heat and stir it until it starts to turn golden. Pour it into a bowl (so it doesn’t keep cooking from the heat of the pan) and set it aside.
Bring a pot of water to a simmer. Add a pound of peeled shrimp and cook until they are just done, about 2 to 3 minutes. Rinse them under cold water until they are cool.
Put a couple cups of corn kernels (fresh is best if you can get ’em, but thawed frozen will also work!) a handful of chopped parsley and a peeled and chopped avocado in a large bowl and give it all a gentle stir.
(Pro tip: I use my own clean hands for this part). Add the shrimp and give it another stir.
Next, mix up some fresh lemon juice and a little olive oil and drizzle it over the shrimp mixture. Divide this delectable shrimp salad between plates and sprinkle the toasted coconut over it all.
Tips for making coconut shrimp salad
I’ve tried one zillion techniques for this and here’s my favorite way: Spread a dishtowel out on your counter and put a cutting board on top of it. Stand your ear of husked corn up in the middle of the board (doesn’t matter which end), hold the top with one hand and use a paring knife to slice the kernels off. I usually start about one inch from the top (being careful of my fingers holding the corn) and slice down with a little back and forth motion. The kernels are going to spring off the cob in places, but that handy dishtowel will keep them from jumping all around your counter. It takes less than a minute to cut the kernels off of the cob and BOY IS IT WORTH IT.
You absolutely can, but we never do, especially if we have gotten our mitts on fresh corn. It is sweet and tender just the way it is. If you need to cook it, you be you! Add it to a simmering pot of water for a few minutes, then drain it and run it under cool water.
I love my friend Elise’s method for this, which is to cut the avocado in half length-wise, twist it open, remove the pit (I either squeeze the avocado gently until the pit pops out or I scoop in out with a spoon) and then run a paring knife up and down the avocado insides in a grid pattern. Scoop out the avocado flesh with a spoon and it is already nice and cut up!
Yes you can…except for the avocado part. Avocado turns brownish pretty quickly after it has been cut open, and even with the lemon juice in this recipe it won’t be at its prettiest. So if you want to prep ahead of time, save the avocado for the last minute, and if you want your coconut to stay at its golden crunchiest, do the coconut sprinkling at the end as well.
And that’s all there is to it – it’s been less than 30 minutes and you are sitting down to a plate of shrimp salad deliciousness!
(I always like to arrange one shrimp tail in a dramatic way. I gotta be me.)
OTHER SHRIMP SALAD RECIPES WE LOVE!
 This easy breezy recipe for shrimp potato salad with mustard dressing comes with a little zing and a little sweetness! The perfect light supper. |
 This easy breezy recipe for chilled shrimp and peach salad combines tender shrimp with sweet peaches, mint and lemon for the perfect brunch and lunch dish! |
 This recipe for easy pan roasted shrimp salad makes a light but elegant lunch or brunch or light supper when you get that craving for seafood. Quick and delicious! |
Are you in the mood for some easy tropical shrimp scrumptiousness now? ME TOO!
Want to round out your meal? This recipe pairs well with...
Coconut Shrimp Salad
Prep Time: 15 minutes- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 4 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
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Pin RecipeDescription
Send your lunch to the tropics with this easy and delicious recipe for coconut shrimp salad! Avocado, corn and a splash of lemon round out the flavors of this seafood sensation.
Ingredients
- 1/2 cup sweetened coconut
- 1 pound shrimp, peeled
- 2 cups corn kernels
- 1/4 cup chopped parsley (or cilantro, if you like that better)
- 1 peeled diced avocado
- Juice from one lemon (use the other half for garnish
- 2 tablespoons olive oil
Instructions
- Put the coconut in a small skillet over medium heat and stir it until it starts to turn golden. Pour it into a bowl (so it doesn’t keep cooking from the heat of the pan) and set it aside.
- Bring a pot of water to a simmer. Add the shrimp and cook until they are just done, about 2 to 3 minutes. Rinse them under cold water until they are cool.
- Put the corn, parsley and avocado in a large bowl and gently toss. Stir in shrimp. Combine lemon juice and oil and pour over salad mixture and toss to coat.
- Divide your glorious shrimp salad between plates, sprinkle coconut over it all and serve it up!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!
Equipment We Used For This Recipe
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Updated (and made even more delicious!) from a previously published Framed Cooks post!
I'D LOVE IT IF YOU WOULD RATE THIS RECIPE
(AND COMMENTS ARE WONDERFUL TOO!)