Island Shrimp Salad Recipe

Name: Island Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon dark or light brown sugar; 1 teaspoon ground allspice; 1 teaspoon garlic powder; 1 teaspoon black pepper; 1/4 teaspoon cayenne; 1/4 teaspoon salt; 2 tablespoons fresh lime juice; 1 tablespoon light or dark molasses; 1 teaspoon olive oil and 2 teaspoons olive oil, divided use; 1 pound raw medium shrimp, peeled, rinsed and patted dry; Cooking spray; 5 cups very lightly packed torn salad greens; 1/2 medium red bell pepper, diced; 1 8-ounce can pineapple tidbits in their own juice, drained, 2 tablespoons juice reserved; 1 tablespoon cider vinegar; 2 teaspoons honey

Servings: persons

1 tablespoon dark or light brown sugar
1 teaspoon ground allspice
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon light or dark molasses
1 teaspoon olive oil and 2 teaspoons olive oil, divided use
1 pound raw medium shrimp, peeled, rinsed and patted dry
Cooking spray
5 cups very lightly packed torn salad greens
1/2 medium red bell pepper, diced
1 8-ounce can pineapple tidbits in their own juice, drained, 2 tablespoons juice reserved
1 tablespoon cider vinegar
2 teaspoons honey

1
In a medium bowl, stir together the brown sugar, allspice, garlic powder, black pepper, cayenne, and salt.
2
Whisk in the lime juice, molasses, and 1 teaspoon olive oil.
3
Add the shrimp and toss to coat well.
4
Cover and refrigerate for 10 minutes.
5
Meanwhile, preheat the broiler.
6
Lightly spray the broiler pan with cooking spray.
7
Let the marinade drip off the shrimp.
8
Place the shrimp in a single layer in the broiler pan.
9
Broil about 4 inches from the heat for 2 minutes.
10
Turn over and broil for 1 to 2 minutes, or until the shrimp are pink and cooked through.
11
Meanwhile, in a salad bowl, gently toss the salad greens, bell pepper, and pineapple.
12
In a small bowl, whisk together the vinegar, honey, reserved pineapple juice, and remaining 2 teaspoons oil.
13
Drizzle over the salad greens.
14
Toss to combine.
15
Top with the shrimp.
16
(Per Serving)
17
Calories: 138
18
Total Fat: 1.0g
19
Saturated: 0.5g
20
Trans: 0.0g
21
Polyunsaturated: 0.5g
22
Monounsaturated: 0.0g
23
Cholesterol: 168mg
24
Sodium: 362mg
25
Carbohydrates: 13g
26
Fiber: 2g
27
Sugars: 11g
28
Protein: 19g
29
Dietary Exchanges
30
1 Carbohydrate
31
3 Very Lean Meat

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon dark or light brown sugar, 1 teaspoon ground allspice, 1 teaspoon garlic powder, 1 teaspoon black pepper, and more.

Yes, Island Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Island Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions