Shrimp pineapple salad
This Shrimp Pineapple Salad combines succulent shrimp, sweet pineapple, and creamy avocado for a refreshing meal. Perfect as a light lunch or side dish, it’s easy to prepare with a simple lime dressing.
Cook time 7 min
Prep time 10 min
Ingredients:
4 oz shrimps1/2 tbsp olive oil
1/2 onion
1/2 cup pineapple
1/2 red pepper
1/2 avocado
1.50 fl oz lime juice
1 cup lettuce
Welcome to this delicious and refreshing Shrimp Pineapple Salad recipe! Combining the succulent taste of shrimp with the sweetness of pineapple and the creaminess of avocado, this salad is sure to be a hit. It’s a perfect light lunch or a delightful side dish that adds both color and flavor to any meal.
Instructions:
- Heat the 1/2 tbsp (7g) olive oil in a skillet over medium heat.
- Once the oil is hot, add the 4 oz (110g) shrimp to the skillet.
- Cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside to cool.
- Finely chop 1/2 onion and set it aside.
- Dice 1/2 cup (80g) of pineapple and set it aside.
- Chop 1/2 red pepper and set it aside.
- Dice 1/2 avocado and set it aside.
- Shred 1 cup (45g) of lettuce and set it aside.
- In a small bowl, combine the 1.50 fl oz (44g) of lime juice with a pinch of salt and pepper to taste. Mix well.
- In a large bowl, add the shredded lettuce.
- Add the cooked and cooled shrimp to the bowl.
- Add the finely chopped onion, diced pineapple, chopped red pepper, and diced avocado.
- Pour the lime juice dressing over the salad ingredients.
- Gently toss all the ingredients together until evenly coated with the lime juice dressing.
- Transfer the shrimp pineapple salad to a serving plate or bowl.
- Serve immediately and enjoy your fresh and vibrant salad!
And there you have it – a vibrant, flavorful Shrimp Pineapple Salad! Easy to prepare and bursting with contrasting yet complementary flavors, this salad is a wonderful choice for a healthy and satisfying dish. It's versatile enough to be served as a main course or as a side. Enjoy your culinary creation!
Shrimp pineapple salad FAQ:
Cook the shrimp for 2-3 minutes on each side in medium heat until they are pink and opaque.
Yes, you can use frozen shrimp. Thaw them completely before cooking and ensure they are cooked to the same doneness, which is when they turn pink and opaque.
You can substitute lime juice with lemon juice or vinegar for a similar tangy flavor, though it will slightly change the taste.
Store the leftover salad in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh but can be kept for a short time.
Shrimp is done when it turns pink and opaque. Overcooking can make it rubbery, so monitor it closely.
Tips:
- Use fresh shrimp for the best flavor. If using frozen shrimp, make sure they are fully thawed and patted dry before cooking.
- Grilling the pineapple slices before adding them to the salad can enhance their sweetness and add a subtle smoky flavor.
- To add some extra crunch, consider adding a handful of chopped nuts, such as almonds or cashews.
- For a bit of spice, you can include diced jalapeño or a sprinkle of red pepper flakes.
- Ensure the avocado is ripe but firm to avoid it becoming too mushy in the salad.
Nutrition per serving
1 ServingsCalories 320kcal
Protein 20g
Carbohydrates 30g
Fiber 10g
Sugar 14g
Fat 22g
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