Coconut Shrimp Salad
This Coconut Shrimp Salad combines crispy, crunchy coconut shrimp with sweet honey mango and a citrusy orange-honey dressing, all layered over fresh greens and crunchy toppings. It’s a burst of tropical bliss and couldn’t be quicker to make!
- 1 box (1 lb) frozen coconut shrimp
- 2 honey mangoes, diced (~1 cup)
- 2-3 mini cucumbers, cut to half moons (~1 cup)
- ⅓ cup coconut cashews, finely chopped
- 5-6 cups mixed greens
- Optional: 1/2 cup crispy chow mein noodles
- ½ cup mayonnaise
- 2-3 juicy clementines (½ tsp zest and ¼ cup juice)
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- ¼ teaspoon fine sea salt
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