Island Shrimp Fruit Salad Recipes

ISLAND SHRIMP & FRUIT SALAD

Steps:

• Heat rice. In a large bowl whisk 1/2 cup fruit syrup, 1 tbsp oil, vinegar, salt and pepper until blended. Add mixed fruit, cabbage (thinly sliced), onion and cilantro.
• Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and saute 2 to 3 minutes until pink and cooked through.
• Add shrimp and rice to fruit mixture, toss to mix. Top with nuts if desired.

ISLAND FRUIT SALAD

Steps:

• Preheat a fryer to 360 degrees F.
• In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice. Mix well and set aside.
• Place a wonton wrapper inside a large ladle. Press the wrapper down with a smaller ladle and immerse in the hot oil. Fry until golden brown, releasing the second ladle once it will hold its shape. Remove from the oil and drain on a paper towel lined plate. Repeat with the other wrappers. While the wrappers are still hot, sprinkle the inside with powdered sugar.
• Combine the cream and the powdered sugar. Whip until soft peaks form. Add the rum and whip to medium peaks. Right before serving, sprinkle the fruit with the toasted coconut and toss again.
• Place the wrapper either in a decorative martini or margarita glass, or on a plate. Fill with fruit salad and top with some whipped cream.
• Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
• Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.)

TROPICAL ISLAND FRUIT SALAD

Steps:

• Toss pineapple, mangos, papayas, and bananas together in a large bowl.

ISLAND SHRIMP SALAD

Steps:

• In a medium bowl, stir together the brown sugar, allspice, garlic powder, black pepper, cayenne, and salt. Whisk in the lime juice, molasses, and 1 teaspoon olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 10 minutes.
• Meanwhile, preheat the broiler. Lightly spray the broiler pan with cooking spray.
• Let the marinade drip off the shrimp. Place the shrimp in a single layer in the broiler pan.
• Broil about 4 inches from the heat for 2 minutes. Turn over and broil for 1 to 2 minutes, or until the shrimp are pink and cooked through.
• Meanwhile, in a salad bowl, gently toss the salad greens, bell pepper, and pineapple.
• In a small bowl, whisk together the vinegar, honey, reserved pineapple juice, and remaining 2 teaspoons oil. Drizzle over the salad greens. Toss to combine. Top with the shrimp.
• (Per Serving)
• Calories: 138
• Total Fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.0g
• Cholesterol: 168mg
• Sodium: 362mg
• Carbohydrates: 13g
• Fiber: 2g
• Sugars: 11g
• Protein: 19g
• Dietary Exchanges
• 1 Carbohydrate
• 3 Very Lean Meat

ISLAND FRUIT SALAD

Steps:

• In a large serving bowl, combine the bananas, mango, kiwi, pineapple and yogurt; toss to coat. Sprinkle with coconut. Serve with a slotted spoon.

TROPICAL ISLAND SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.