Grilled Shrimp Salad


  • 12-14 large or medium shrimp, shells removed (tails can be left on)
  • Optional: 1+1/2 cups pineapple chunks, OR 1 firm, nearly-ripe mango (see note below for fruit tips)
  • 1 large bowl salad greens, enough for each person dining
  • generous handful of fresh coriander, basil, and/or mint
  • optional: 1 thinly sliced red chili for garnish
  • 4 Tbsp. oyster sauce (I use Golden Dragon Brand)
  • 2 tsp. brown sugar
  • 4 cloves garlic, minced
  • 1/2 cup good-quality coconut milk (not 'lite', as it is too thin)
  • 1-2 cloves garlic, minced
  • 1+1/2 to 2 Tbsp. fish sauce (to taste) OR 1/4 to 1/3 tsp. salt (*see note below)
  • 2 Tbsp. fresh-squeezed lime juice
  • 1/2 tsp. dried crushed chili flakes
  • 2 tsp. brown sugar
  • optional: 1 tsp. grated lime zest


This Grilled Shrimp Salad Is Easy To Make, But The Taste Is Truly Gourmet. For This Recipe, I've Combined Classic Thai Garlic Shrimp With A Salad Of Mixed Greens And Herbs, All Topped Off With A Cool Coconut Dressing That Is Fabulous On A Warm Summer Day. Favicon
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