Shrimp Pineapple Salad Recipes

Steps:

• For dressing:
• Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.
• For salad:
• Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.
• Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Steps:

• Line a baking sheet with parchment paper. Season the shrimp with 1/2 teaspoon salt and a few grinds of pepper. Beat the eggs in a large shallow bowl with a pinch of salt. Toss the coconut and panko together in another large shallow bowl. Dip the shrimp in the egg, letting the excess drip back into the bowl. Then, drop the shrimp in the coconut mixture and toss to coat, pressing with your fingers to adhere evenly. As you coat the shrimp, lay them on the baking sheet.
• Brush an air fryer rack with olive oil and preheat to 375˚ F. When the air fryer is ready, add half of the shrimp and cook, turning halfway through, until golden brown and cooked through, 6 minutes. Remove to a plate and repeat with the remaining shrimp.
• While the shrimp cook, combine the pineapple, bell pepper and red onion in a bowl. Drizzle with the olive oil, lime juice and sweet chili sauce; season with 1/2 teaspoon salt and a few grinds of pepper. Toss well.
• Before serving, add the watercress to the pineapple salad and toss. Serve the shrimp with the salad and more sweet chili sauce for dipping.

Steps:

• Toss all ingredients except dressing in large bowl.
• Add dressing; mix lightly. Cover.
• Refrigerate several hours or until chilled.

Steps:

• Make the salad: Place tofu slices on a rimmed baking sheet between layers of paper towels. Place a baking sheet weighted with heavy cans on top of the tofu. Let stand for 30 minutes. Pat tofu until completely dry.
• Place shrimp in a bowl. Puree vinegar, honey, sambal oelek, garlic, and ginger in a food processor until smooth, and pour over shrimp. Turn shrimp until well coated. Cover and refrigerate, turning once, for 1 hour.
• Preheat grill to medium. Cut pineapple lengthwise along sides of core into 2 large pieces, then slice each piece lengthwise into thirds. Reserve remaining center piece for another use. Grill pineapple, turning frequently, until brown, 4 to 5 minutes per side. Brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until brown, 2 to 3 minutes per side. Grill shrimp, turning once, until opaque, 2 to 3 minutes per side.
• Cut pineapple crosswise into 1/4-inch-thick slices. Cut tofu into 1/2-inch cubes. Peel shrimp, and combine with pineapple, tofu, carrots, cucumber, jicama, and mint in a salad bowl.
• Make the dressing: Whisk together ingredients in a small bowl. Pour over salad, and toss until well combined.

Steps:

• In a large bowl,mix together shrimp, grapes, celery, almonds, water chestnuts,and lichees.
• Gently stir in pineapple.
• Mix together the dressing ingredients.
• Set out 4 serving plates and line with clean lettuce leaves.
• Portion out the salad into mounds atop the lettuce leaves and drizzle with some of the dressing on each.
• Serve remaining dressing on the side.

Steps:

• Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream., In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.