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Are you a fan of bright, filling and delicious salads? This Shrimp Pineapple Salad is so delicious and simple to make! It’s like a pineapple salsa recipe with added shrimp.
The recipe for this Shrimp Pineapple Salad is super easy. I made mine spicy by using jalapeños but if you don’t like spicy peppers, you can swap the jalapeños with green bell peppers.
If you are after other delicious shrimp recipes, why not try my Grilled Chili Lime Shrimp or my Crunchy Baked Coconut Shrimp!
Why this Shrimp Pineapple Salad is so good!
- Easy to make. Minimal prep, all done in 20 mins from pantry to table!
- A delicious summer salad. Bright and bursting with freshness.
- Healthy. Protein packed shrimp, mixed with nutritious fruit and veggies in a light dressing – healthy has never been so tasty!
Ingredients you’ll need
- Raw Shrimps
- Veggies: Grape tomatoes, onions, pineapple, jalapenos, bell pepper.
- Olive Oil
- Cilantro
- Dressing: Olive oil, lime juice, salt, black pepper, garlic.
How to make this Shrimp Pineapple Salad
- In a heated pan, bring 1 tbsp of olive oil to high heat. Sauté the shrimps until they are fully cooked.
- Dice the veggies and pineapple and add to a bowl.
- In another small bowl, prepare the dressing.
- Add the cooked shrimps and dressing over the bowl of veggies. Mix everything well and serve.
Recipes notes and tips
- If you like avocados, you can add that to the Pineapple Shrimp Salad as well.
- Use freshly squeezed lime juice if you can, tastes much better than bottled.
- Mix well until the dressing coats everything well.
- I recommend making sure your red onion is finely chopped so that you don’t get large pieces in each bite.
- You can use peeled and deveined shrimp to save time
Frequently asked questions
How to peel shrimp
If your shrimp have shells on them, you can easily remove them by pulling the main part of the shell off with your fingers, then removing the tail end of the shell.
You may also need to devein your shrimp. If you see a dark line running across the top of the the shrimp, you can remove it by using a paring knife to cut a slit along the top of the shrimp, then use a knife or wooden skewer to remove the vein.
Ways to serve this salad
You can have this delicious Shrimp Pineapple Salad on it’s own or you can serve it up in a variety of ways:
- Lettuce: Spoon your salad into a romaine lettuce leaf.
- Avocado: Spoon your shrimp into an avocado half.
- Puff Pastry: Fill up cooked puff pastry shells with the salad.
- Pasta: Add 8 ounces of cooked short pasta to make a pasta salad.
Can I make this Shrimp and Pineapple Salad ahead of time?
This salad is great freshly made, but it can last in the fridge for up to 3 days. This cannot be frozen, as the fresh veggies will not freeze well.
Other summer recipes
Pineapple Shrimp Salad
Ingredients
- 16 oz raw shrimps
- 1 cup diced grape tomato
- 1/4 cup purple onions, sliced
- 1 cup fresh pineapple, diced
- 2 tbsp jalapeños, diced
- 1/2 cup red bell pepper, diced
- 1 tbsp olive oil
- 2 tbsp chopped cilantro
DRESSING
- 1 tbsp olive oil
- 3 tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 garlic clove, mashed
Instructions
- In a heated pan, bring 1 tbsp of olive oil to high heat. Sauté the shrimps until they are fully cooked.
- Dice the veggies and pineapple and add to a bowl.
- In another small bowl, prepare the dressing.
- Add the cooked shrimps and dressing over the bowl of veggies. Mix everything well and serve.
Notes
- If you like avocados, you can add that to the Pineapple Shrimp Salad as well.
- Use freshly squeezed lime juice if you can, tastes much better than bottled.
- Mix well until the dressing coats everything well.
- I recommend making sure your red onion is finely chopped so that you don’t get large pieces in each bite.
- You can use peeled and deveined shrimp to save time
