Tropical Shrimp Salad Recipes

TROPICAL SHRIMP SALAD

Steps:

• In a medium skillet set over medium to high heat add the olive oil and garlic until it sizzles. About a minute. Add the shrimp and cook quickly stirring as they cook, about 3 minutes. Add the lime juice, honey and salt & pepper. Stir really well and remove from pan when you can see shrimp are cooked through, Probably just about another minute. Remove from heat.
• In a large salad bowl, add the salad leaves. Arrange the mango and avocado slices around the outside. Toss the shrimp in the middle of the salad. Pour over vinaigrette and top with fresh cilantro. Serve immediately.

TROPICAL SHRIMP SALAD

Steps:

• In a large bowl, combine garlic, honey, fish sauce, juices, zests, and jalapeño. Fold in the shrimp and almonds. Add melon, pineapple, and banana, stirring to incorporate. Fold in cilantro and mint.
• Place in refrigerator for 30 minutes to let flavors mingle. Serve in small ramekins or martini glasses.

TROPICAL SHRIMP SALAD

Steps:

• In a large bowl, combine shrimp, pineapple, melons, cucumber, and green onion. In a small bowl, whisk together yogurt, lemon zest and juice, mayonnaise, honey, dill, salt, and pepper. Add yogurt mixture to shrimp mixture, and stir to combine. Garnish with chopped green onion, celery leaves, and dill, if desired.

TROPICAL SHRIMP SPINACH SALAD

Steps:

• Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
• Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
• To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

TROPICAL SHRIMP SALAD

Steps:

• Combine vinaigrette ingredients (fish sauce - lime juice) in a jar, shake to combine. Set aside in refrigerator.
• In a large salad bowl combine salad ingredients (payaya - peanuts). Toss.
• Add vinaigrette and toss.
• Garnish with mint.

TROPICAL SHRIMP SALAD

Steps:

• Working with a bowl to collect the juices, peel oranges with paring knife, removing white pith. Cut out each section, leaving membrane behind. Place sections in medium bowl. Squeeze remains to extract juice, and set juice aside.
• Heat oil in small saucepan over low heat. Stir in curry powder. Cook until fragrant, about 2 minutes. Stir in sugar, and cook until dissolved. Add rum. Using long kitchen match, carefully ignite rum. Remove from heat. Shake pan until flames subside. Stir in 2/3 cup reserved orange juice, along with lime juice, salt and jalapeno. Cool to room temperature.
• Add shrimp and papaya to orange sections. Pour marinade over, and toss to combine, adding black beans, if using.
• Divide lettuce among 6 plates. Top with shrimp. Drizzle with remaining dressing. Top with cilantro.

COCONUT SHRIMP SALAD

Steps:

• For the coconut shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Combine the cornstarch, flour, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the breadcrumbs and coconut flakes.
• Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in the oil in small batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate. Sprinkle with salt.
• For the dressing: Mix the ranch, cilantro, hot sauce and lime zest and juice in a small bowl.
• For the salad: Arrange the greens, mango, cashews, radishes and cucumber on a platter. Top with the shrimp and serve with the dressing on the side.

SHRIMP 'N' SCALLOPS TROPICAL SALAD

Steps:

• Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.

PROSCIUTTO SHRIMP WITH TROPICAL MANGO SALSA

Steps:

• Place shrimp and lime juice in a large shallow bowl. Refrigerate, covered, while making salsa, turning once. In a large bowl, combine mangoes, pineapple, papaya, red onion, red pepper, jalapenos, cilantro and lime juice. Refrigerate, covered, until serving., Drain shrimp, discarding lime juice. Place 1 cantaloupe slice on each prosciutto slice; top each with 1 shrimp. Fold both sides to close. If desired, secure with toothpicks. Serve with mango salsa.

PAULA DEEN TROPICAL SHRIMP SALAD

Steps:

• Divide romaine lettuce evenly between 4 dinner plates.
• In a medium bowl, combine mango, jicama, beans, onion, and cilantro.
• Add 1/4 cup Pineapple Vinaigrette, tossing gently to coat.
• Divide mango mixture evenly among salads.
• Top each evenly with reserved spicy shrimp.
• Drizzle salads evenly with remaining Pineapple Vinaigrette.
• Serve immediately.

TROPICAL SHRIMP SALAD WITH LIME DRESSING

Steps:

• Mix mayo, cilantro, lime zest and juice, garlic powder and red pepper in large bowl until well blended.
• Add shrimp and oranges; toss to coat. Cover and refrigerate at least 2 hours or until chilled.
• Place spinach leaves on large platter or 4 individual salad plates; top evenly with shrimp mixture. Serve with crackers.