An Unexpected Chapter

What makes this weeknight salad easy? It uses coconut shrimp from your supermarket’s freezer section. (Mine came from Trader Joe’s.) Sure you can make a healthy coconut shrimp in your air fryer, and it would be delicious, but I made this for the evenings where the choice between having a colorful salad or having a PB&J for dinner depends on having a shortcut available. It’s “I’m pulling hair out over work deadlines” friendly.

Not a coconut person? Regular shrimp would work here or leftover chicken or fish from a previous meal.

Perfect for those last hot summer evenings.

Easy Tropical Salad with Coconut
Servings: 4
Difficulty: Easy
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Ingredients
¼ cup lime juice
¼ cup olive oil
½ tablespoon honey
½ jalapeno, seeded and minced (optional)
salt and pepper
12 oz frozen coconut shrimp
5 oz spring greens mix (or baby spinach, if you prefer)
1 mango diced
½ red bell pepper, chopped
¼ cup jicama, chopped
¼ red onion, chopped
Tajín
Directions
Cook frozen coconut shrimp according to package directions.
While the shrimp is cooking, whisk together lime juice, olive oil, honey, jalapeno (if using), salt and pepper in a small bowl. Set aside
When the shrimp is nearly done, toss the greens with the dressing. Divide the dressed greens among 4 dinner plates. Top with mango, bell pepper, jicama, and red onion. Sprinkle Tajín on the mango. 
When shrimp is done, divide among the dinner plates and serve.