California Shrimp And Pineapple Salad Recipes

AIR FRYER COCONUT SHRIMP WITH PINEAPPLE SALAD

Air Fryer Coconut Shrimp with Pineapple Salad image

Some coconut shrimp recipes call for sweetened coconut, but we preferred shredded unsweetened coconut in this recipe. It adds a lot of coconut flavor without making the dish too sweet. Quickly cooked in the air fryer, these shrimp are served with a tangy and sweet pineapple salad and some fresh red pepper to tie everything together.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 ounces large shrimp, peeled and deveined (tails intact)
Kosher salt and freshly ground pepper
2 large eggs
1 cup unsweetened shredded coconut
1/2 cup panko
2 tablespoons extra-virgin olive oil, plus more for brushing
2 cups cubed pineapple
1 red bell pepper, cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon Thai sweet chili sauce, plus more for dipping
2 ounces watercress, trimmed (about 4 loosely packed cups)

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.

Nutrition Facts : Calories 400, Fat 23 grams, SaturatedFat 13 grams, Cholesterol 194 milligrams, Sodium 637 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Sugar 13 grams, Protein 20 grams

CALIFORNIA SHRIMP AND PINEAPPLE SALAD

California Shrimp and Pineapple Salad image

A very different type of fruit salad. You can used precooked frozen, thawed shrimp for this - they should be small to medium sized shrimp. Canned pineapple is not recommended.

Provided by HeatherFeather

Categories Pineapple

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb cooked baby shrimp, peeled
1 lb green seedless grape, halved
3 stalks celery, diced or sliced
4 ounces sliced almonds
4 ounces canned water chestnuts, drained,sliced
8 ounces canned lychees, drained (optional)
1 small fresh pineapple, peeled,cored,and in chunks
1 1/2 cups mayonnaise
1 tablespoon honey
1 tablespoon reduced sodium soy sauce
2 tablespoons mild curry powder
1/2 lime, juice of
lettuce leaf, for garnish

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.

ASIAN SHRIMP, PINEAPPLE, AND PEANUT SALAD

Asian Shrimp, Pineapple, and Peanut Salad image

Provided by Jill Dupleix

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

Dressing:
2 tablespoons fresh lime juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons olive oil
1 tablespoon sugar
1/2 cup thinly sliced shallots (about 2 large)
1 small jalapeño chile, thinly sliced
3 tablespoons (packed) fresh mint leaves
Salad:
16 peeled deveined cooked large shrimp with tails intact
6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1 1/4 cups)
1 large avocado, halved, pitted, peeled, coarsely chopped
2 tablespoons salted peanuts
1 lime, cut into 8 wedges (for garnish)

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.

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