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Coconut Shrimp Salad

Coconut shrimp salad on a plate with lemons.
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5 from 1 review

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

Scale
  • 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
  • 2 tablespoons olive oil

Instructions

  1. 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.
  2. Bring a pot of water to a simmer. Add the shrimp and cook until they are just done, about 2 to 3 minutes.  Drain them into a strainer and rinse them under cold water until they are cool.
  3. 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.
  4. Divide your glorious shrimp salad between plates, sprinkle coconut over it all and serve it up!

Notes

  • Shrimp: Our first choice is always fresh catch shrimp, but frozen will work if you need to. And any size shrimp are fine.

  • Coconut: Look for sweetened shredded coconut in the baking aisle of your supermarket.

  • Corn: We alway go for fresh corn kernels for this recipe (especially in fresh corn season, swoon!) but frozen will also work (defrost them fully). We don’t recommend canned corn.

  • Avocado: You want an avocado that has just a little give when you press on it. I usually get one that is rock hard and give it a few days on my counter. If your avocado is getting too soft before you need it, pop it in your fridge and it will stop softening.

  • Herbs: We have used everything from parsley to basil to mint in this salad – use your fave!

Find it online: https://www.framedcooks.com/coconut-shrimp-salad/