Island Bliss—Shrimp Salad With Coconut Lime Dressing Recipe

Introduction

This vibrant shrimp salad combines fresh napa cabbage, crisp green apple, and fragrant herbs, all brought together with a creamy coconut lime dressing. It’s a refreshing, tropical dish perfect for a light lunch or a festive dinner.

Ingredients

• 1 green apple
• 1/4 tsp lime juice
• 2 1/2 tightly packed cups finely shredded baby napa cabbage
• 2 green onions, finely sliced on the diagonal
• 5 oz (about 12) peeled and cooked shrimp, halved horizontally
• 1/4 cup finely sliced mint
• 1/4 cup roughly chopped cilantro, plus extra to serve

Coconut Lime Dressing:

• 7 1/2 tbsp full-fat coconut cream
• 1 1/4 tsp lime zest
• 1 1/2 tbsp lime juice
• 3 1/2 tsp fish sauce
• 2 1/4 tsp superfine sugar
• 3/4 tsp finely grated ginger
• 1/2 tsp finely grated garlic

Instructions

1. Step 1: Measure out the coconut cream into a jar and refrigerate for 1 hour to thicken slightly. Avoid leaving it longer as it may become too thick.
2. Step 2: Add the lime zest, lime juice, fish sauce, sugar, grated ginger, and grated garlic to the coconut cream. Whisk until combined and set aside for 10 minutes to allow the flavors to meld.
3. Step 3: Slice the green apple into thin batons to make about 1/2 cup. Toss the apple slices with the lime juice to prevent browning. Do this just before assembling the salad.
4. Step 4: In a large bowl, combine the shredded napa cabbage, lime-dressed apple, and green onions. Drizzle three-fourths of the dressing over the mixture and toss gently to combine.
5. Step 5: Add the halved shrimp, sliced mint, and chopped cilantro to the bowl. Toss gently again to distribute ingredients evenly.
6. Step 6: Pile the salad high into serving bowls. Drizzle with the remaining dressing and sprinkle extra cilantro on top. Serve immediately.

Tips & Variations

• Use fresh shrimp that is peeled and cooked for the best texture and flavor.
• If you prefer a milder dressing, reduce the fish sauce slightly or substitute with soy sauce for a vegetarian option (omit shrimp).
• Try adding toasted coconut flakes for extra crunch and coconut flavor.
• For added heat, include a small amount of finely sliced red chili in the salad.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator. The dressing can be kept for up to 3 days. Toss the salad with dressing just before serving to keep it crisp. Leftover salad is best eaten within a day for optimal freshness. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cabbage instead of baby napa cabbage?

Yes, regular green or savoy cabbage can be used, but shred it finely to maintain a similar texture and tenderness.

What if I don’t have coconut cream?

You can substitute coconut cream with thick coconut milk, but refrigerate it first to thicken. Avoid using low-fat coconut milk as it will be too watery for this dressing.

Island Bliss—Shrimp Salad With Coconut Lime Dressing Recipe

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★★★★★

5 from 87 reviews

A refreshing and vibrant shrimp salad featuring finely shredded napa cabbage, green apple, fresh herbs, and a creamy, tangy coconut lime dressing. Perfect for a light lunch or summer dinner, this salad combines crunchy textures with tropical flavors for an island-inspired dish.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Island/Tropical
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 green apple
• 1/4 tsp lime juice
• 2 1/2 tightly packed cups finely shredded baby napa cabbage
• 2 green onions, finely sliced on the diagonal
• 5 oz (about 12) peeled and cooked shrimp, halved horizontally
• 1/4 cup finely sliced mint
• 1/4 cup roughly chopped cilantro, plus extra to serve

Coconut Lime Dressing

• 7 1/2 tbsp full-fat coconut cream
• 1 1/4 tsp lime zest
• 1 1/2 tbsp lime juice
• 3 1/2 tsp fish sauce
• 2 1/4 tsp superfine sugar
• 3/4 tsp finely grated ginger
• 1/2 tsp finely grated garlic

Instructions

1. Prepare the dressing: Measure out the coconut cream into a jar and refrigerate for 1 hour to thicken, but do not leave it for longer to avoid overly thickening. Add the lime zest, lime juice, fish sauce, superfine sugar, grated ginger, and grated garlic to the coconut cream and whisk until combined. Set the dressing aside for 10 minutes to allow the flavors to meld.
2. Slice the apple: Just before serving, slice the green apple into thin batons until you have 1/2 cup. Toss the apple slices with 1/4 teaspoon of lime juice to prevent browning and add a subtle tang.
3. Assemble the salad: In a bowl, combine the finely shredded napa cabbage, sliced apple, and green onions. Drizzle three-fourths of the prepared dressing over the salad and toss gently to coat evenly.
4. Add shrimp and herbs: Add the halved cooked shrimp, finely sliced mint, and roughly chopped cilantro into the bowl with the dressed salad. Toss everything gently again to mix without bruising the delicate herbs.
5. Serve: Pile the salad high into individual serving bowls. Drizzle the remaining dressing over the top and sprinkle with extra cilantro leaves. Serve immediately for best freshness and texture.

Notes

• Note 1: Baby napa cabbage is preferred for its tender texture and mild flavor, but regular napa cabbage can be used if finely shredded.
• Note 2: Use peeled and fully cooked shrimp for convenience; fresh or frozen shrimp can be cooked and cooled before using.
• Note 3: The coconut lime dressing is creamy and tangy with a balance of sweet, salty, and citrus flavors that complement the salad perfectly.
• Note 4: Refrigerating the coconut cream briefly thickens it for a better dressing texture but avoid over chilling to prevent it from becoming too stiff to whisk.

Keywords: shrimp salad, coconut lime dressing, tropical salad, fresh herbs, napa cabbage, healthy lunch