Mango Pineapple Shrimp Salad Recipes

MANGO PINEAPPLE SHRIMP SALAD

Steps:

• Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
• While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
• Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.

GRILLED SHRIMP WITH PINEAPPLE AND MANGO

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place 5 to 6 shrimp in the center of a square of foil. Add a few pieces of mango, pineapple, onion, and tomato. Drizzle with olive oil and Worcestershire sauce and sprinkle with lemon-pepper, garlic powder, and salt to taste. Fold the sides up around the shrimp mix to make a packet. Flip upside-down onto another sheet of aluminum foil.
• Place the folded side of the foil packets down first on the preheated grill. Cook for 10 to 15 minutes; flip so the folded side is up. Continue to cook until shrimp are pink and onions are tender, 10 to 15 minutes more.

MANGO SHRIMP SALAD

Steps:

• Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
• Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
• Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

PINEAPPLE MANGO SHRIMP

Steps:

• The first thing to do will be to make the mango pineapple glaze. This can be pre-made and stored for up to 2 weeks. In a saucepan on medium heat, combine the Sugar, Water, Pineapple Juice, Pureed Mango, Chili Powder, and Lemon Juice. Stir to combine everything. When it starts to simmer add the tapioca (or potato or corn) starch and continue to stir. As it reduces it will start to thicken. If it is too thick, add some more pineapple juice, or a bit of water until your desired consistency. If it is too thin, add the starch, using just a little at a time. Once it is the perfect consistency, remove from the heat and place in a resealable airtight container and place in the fridge.
• In another bowl, beat one egg and add the cornstarch. Thin it out with sparkling water until it about doubles in volume, or is a consistency just enough to coat the shrimp and not slide off.
• Deep-fry these shrimp for about 2 minutes, or until lightly golden. If shallow-frying, about 1 minute per side.
• Place all the now fried shrimp in a large bowl, add the mango pineapple sauce, and toss well to coat. Garnish with black and white sesame seeds, julliene cucumbers, and thinly sliced shallot.

PINEAPPLE MANGO SHRIMP

Steps:

• Mix cornstarch with water to form a paste; set aside. Cook and stir shrimp in dressing in large skillet on medium heat 3 minutes. Remove shrimp from skillet; set aside.
• Add pineapple, mango, lemon juice and drink mix to skillet; stir until well blended. Stir in cornstarch mixture. Bring to boil. Reduce heat to medium. Add shrimp; cook 2 minutes or until shrimp turn pink. Place in large bowl; cover.
• Refrigerate at least 2 hours or until chilled. Serve over torn mixed salad greens or spooned into a decorative glass.