Coconut Shrimp Salad with Peanut Sauce Dressing and Mango Salsa

This delicious and tropical Coconut Shrimp Salad is topped with a fresh mango salsa and the most addictive peanut sauce dressing ever!
5 from 2 votes
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Course: Dinners, Salads
Cuisine: Asian
Keyword: 30 Minute Dinners, Dairy Free, Spring Recipes, Summer Recipes, Weeknight Dinners
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 299kcal


For The Salad:

  • 1 pound Baked Coconut Shrimp Follow Recipe HERE to make them
  • 10 cups kale and cabbage slaw mix or chop your own
  • Peanut Sauce Dressing see below
  • Mango Salsa see below

For The Peanut Sauce Dressing:

  • ½ cup natural peanut butter
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • 1-3 teaspoons chili garlic sauce to taste
  • juice of half a lime about 1 tablespoon
  • 2-3 garlic cloves pressed or grated
  • 1- 2 inch piece of fresh ginger root peeled and grated (1-2 Tablespoons worth)
  • 2-4 tablespoons warm water

For The Mango Salsa:

  • 1 mango diced
  • 1/4 cup red onion diced
  • 1/2 jalapeno diced
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro chopped
  • 1/8 teaspoon salt


  • Make Baked Coconut Shrimp (Recipe HERE)
  • Whisk together peanut sauce dressing and toss half of it with the kale and cabbage slaw, reserve the other half for drizzling.
  • Mix together ingredients for the mango salsa
  • To assemble the salad, make a bed of the peanut kale and cabbage slaw, top with 4-6 of the coconut shrimp, then spoon the mango salsa over the salad.  Drizzle with more peanut sauce dressing.


Calories: 299kcal | Carbohydrates: 32g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Sodium: 584mg | Potassium: 627mg | Fiber: 7g | Sugar: 21g | Vitamin A: 635IU | Vitamin C: 83.7mg | Calcium: 96mg | Iron: 1.7mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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