Pineapple Shrimp Salad: A Refreshing Summer Dish
This vibrant Pineapple Shrimp Salad is the perfect dish for warm days, offering a delightful balance of sweet, savory, and fresh flavors. With succulent shrimp, juicy pineapple, and a burst of aromatic herbs, this salad not only satisfies your taste buds but also presents beautifully in the hollowed-out pineapple, making it ideal for summer gatherings or light lunches. Follow the steps below to create this refreshing dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pineapple | 1 whole |
| Shrimp (peeled and deveined) | 450g |
| Cherry tomatoes | 240g |
| Fresh chili pepper | 1 |
| Chives | 6 sprigs |
| Fresh mint | 5 leaves |
| Extra virgin olive oil | To taste |
| Garlic | 1 clove |
| Salt | To taste |
| Mixed salad greens | 150g |
Instructions
| Step | Instructions |
|---|---|
| 1 | Start by preparing the shrimp. If you’re not using pre-cleaned or frozen shrimp, you’ll need to clean them yourself. Rinse the shrimp under cold running water, then place them on a cutting board. Remove the heads by gently twisting them off. Once the heads are removed, proceed to peel off the legs. |
| 2 | With the shrimp now cleaned externally, move on to the more delicate task of deveining. Using a small knife, make a shallow incision along the back of each shrimp to expose the dark vein. Carefully pull it out with your fingers, taking care not to break the vein during this process. |
| 3 | Heat a small amount of olive oil in a large pan over medium heat. Once the oil is warm, add a whole garlic clove and the prepared shrimp. Sauté the shrimp for just a few minutes, until they are pink and opaque, indicating they are cooked through. Once done, remove the shrimp from the pan and set them aside to cool. |
| 4 | While the shrimp are cooling, prepare the pineapple. Choose a ripe pineapple, which will be fragrant and have a slightly orange hue to the skin. Cut the pineapple in half lengthwise, then carefully score the flesh along the perimeter of one half. |
| 5 | Use a spoon or knife to scoop out the flesh from the pineapple, leaving the outer shell intact. Cut the extracted pineapple into small, bite-sized cubes. Remove the fibrous core and discard it. |
| 6 | Finely chop the fresh herbs. Slice the chili pepper into thin rings (remove seeds for a milder flavor), chop the chives, and mince the mint leaves. Set these aside. |
| 7 | Wash the cherry tomatoes thoroughly under cold water, then cut them into small pieces, discarding the stems. |
| 8 | In a large mixing bowl, combine the fresh salad greens that have been rinsed and drained, the chopped cherry tomatoes, and the pineapple cubes. Add the sautéed shrimp to the mix, along with the freshly chopped herbs and chili pepper. |
| 9 | Season the salad with salt to taste and drizzle with a generous amount of extra virgin olive oil. Toss everything together gently to ensure the ingredients are well mixed and coated. |
| 10 | Once the salad is prepared, begin filling the hollowed-out pineapple halves with the mixture, using a spoon to fill the shell. Pack the ingredients in tightly, creating a colorful, appetizing presentation. |
| 11 | Serve immediately for a refreshing and light summer meal. The filled pineapple can be served as an individual portion or shared among guests as a unique salad centerpiece. |
Enjoy This Tropical Delight
This Pineapple Shrimp Salad not only offers a medley of refreshing flavors but also makes a stunning presentation when served in the hollowed-out pineapple shell. Whether you’re hosting a summer gathering or simply seeking a healthy and satisfying meal, this dish will surely become a favorite. The combination of sweet pineapple, tender shrimp, and aromatic herbs, all enhanced by the zing of chili and garlic, makes for a truly unforgettable experience.
Perfect for those warm, sunny days when you crave something light yet satisfying, this dish pairs wonderfully with a chilled glass of white wine or sparkling water.
