Shrimp Salad with Coconut Green Goddess Dressing

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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2 oranges

1 cup fresh cilantro and/or parsley

2 scallions, chopped

1/4 cup canned unsweetened coconut cream

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 1/2 pounds large shrimp, peeled and deveined

2 romaine lettuce hearts, chopped (about 12 cups)

1 avocado, diced

1/4 cup unsalted roasted cashews, roughly chopped

6 radishes, thinly sliced


  1. Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside.
  2. Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp.
  3. Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper.