Coconut Shrimp Salads with Pineapple Vinaigrette
I am making a tropical salad recipe today, let me show you how to make Coconut Shrimp Salads with Pineapple Vinaigrette.
We are keeping things super simple with air frying these frozen coconut shrimp, or make them in the oven according to the package directions.
How to make Coconut Shrimp Salad with Pineapple Vinaigrette
You could certainly use your favorite store bought vinaigrette, but I made a pineapple dressing with just a few ingredients that I already had.
Simply combine 2 tablespoons each of pineapple juice and olive oil with 1 tablespoon each of soy sauce, Dijon mustard, honey, and apple cider vinegar.
Season with kosher salt, pepper, and some crushed red pepper flakes.
Now just assemble the salads with lettuce of choice and sliced sweet mini peppers.
Also pineapple chunks to add to the tropical vibe.
I used canned, and the pineapple juice from the dressing came out of the can… but fresh would be amazing!
An optional topping is feta or goat cheese!
Coconut Shrimp Salads with Pineapple Vinaigrette are stunning and delicious!!
If you like Coconut Shrimp Salads with Pineapple Vinaigrette, you might also like these recipes…
Peanut Chicken with Coconut Rice
Coconut Chicken Wings with Malibu Rum Sauce
Cherry and Goat Cheese Chicken Salads
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Coconut Shrimp Salads with Pineapple Vinaigrette
Coconut Shrimp Salads with Pineapple Vinaigrette is a tropical salad recipe with an easy homemade dressing and crispy air fryer shrimp!
Ingredients
- 12 frozen coconut shrimp
- 2 tablespoons pineapple juice (I topped my salad with canned pineapple and used the juice from the can)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon honey (optional)
- kosher salt, pepper, crushed red pepper flakes
- 5 to 6 cups lettuce of choice
- 1 cup diced pineapple
- 1 cup sliced sweet mini peppers
- Optional: crumbled feta or goat cheese
Instructions
-
Cook the shrimp in your oven or air fryer according to the package directions.
-
While the shrimp cook, make the salad dressing by combining the pineapple juice, olive oil, apple cider vinegar, Dijon mustard, soy sauce, honey (if using) kosher salt, pepper, and crushed red pepper flakes in a bowl and whisk until combined.
-
Divide the lettuce between two bowls and add the cooked shrimp, pineapple, sweet peppers, and feta or goat cheese if using. Serve with the pineapple vinaigrette over top.
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