Tropical Shrimp Salad
Yield: 6 servings
This colorful Tropical Shrimp Salad is a fresh, fruity twist on shrimp ceviche, with sweet pineapple, melon, and banana, plus a simple citrus-honey dressing. Serve as an appetizer or side salad - it's perfect for entertaining!
Ingredients
- 2 large garlic cloves minced
- 1 tablespoon honey
- 2 teaspoons Thai fish sauce
- Juice and zest of 1 lemon
- Juice and zest of 2 limes
- 2 to 3 tablespoons minced fresh jalapeño to taste
- 1 cup roughly chopped cooked and shelled shrimp
- 1 tablespoon roughly chopped raw almonds
- 1½ cups balled cantaloupe melon
- 1½ cups balled pineapple
- 1 ripe yet somewhat firm banana peeled and sliced into ¼″-thick rounds
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
Instructions
- 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 as an appetizer or side.
Notes
Recipe adapted slightly from the one I enjoyed from Dole, while I was a guest of theirs during #DoleFRESHfest in Charlotte, NC.
Nutrition Information:
Serving: 1 Calories: 127kcal Carbohydrates: 31g Protein: 2g Fat: 1g Polyunsaturated Fat: 1g Cholesterol: 2mg Sodium: 222mg Fiber: 3g Sugar: 23g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.