Tropical Shrimp Spinach Salad Recipe

Name: Tropical Shrimp Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 fluid ounces pineapple juice; 3 tablespoons orange juice; 1/4 cup extra-virgin olive oil; salt and pepper to taste; 1 pound large peeled and deveined cooked shrimp; 1 tablespoon extra-virgin olive oil; salt and pepper to taste; 1 (10 ounce) bag baby spinach leaves; 1 mango - peeled, seeded and diced; 1/2 cup chopped macadamia nuts; 1/2 cup dried banana chips; 4 ounces crumbled goat cheese; 3/4 cup sweetened flaked coconut, toasted

Servings: persons

3 fluid ounces pineapple juice
3 tablespoons orange juice
1/4 cup extra-virgin olive oil
salt and pepper to taste
1 pound large peeled and deveined cooked shrimp
1 tablespoon extra-virgin olive oil
salt and pepper to taste
1 (10 ounce) bag baby spinach leaves
1 mango - peeled, seeded and diced
1/2 cup chopped macadamia nuts
1/2 cup dried banana chips
4 ounces crumbled goat cheese
3/4 cup sweetened flaked coconut, toasted

1
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.
2
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.
3
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.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 3 fluid ounces pineapple juice, 3 tablespoons orange juice, 1/4 cup extra-virgin olive oil, salt and pepper to taste, and more.

Yes, Tropical Shrimp Spinach 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.

Tropical Shrimp Spinach Salad

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