Shrimp Pineapple Rice Salad Recipes

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PINEAPPLE-SHRIMP FRIED RICE



Pineapple-Shrimp Fried Rice image

Jasmine rice is stir-fried with shrimp, ham, veggies, and pineapple for an easily thrown together, Asian-inspired meal.

Provided by Cool Runnings Foods

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 6

Number Of Ingredients 12

2 tablespoons coconut oil (such as British Class®)
1 medium onion, diced
1 small carrot, diced
2 cloves garlic, minced
½ cup uncooked medium shrimp, peeled and deveined
½ cup diced ham
4 cups cooked jasmine rice
1 tablespoon soy sauce (such as Chinatown)
salt and ground black pepper to taste
1 ½ cups diced pineapple
1 small tomato, diced
3 green onions, thinly sliced

Steps:

  • Melt coconut oil over medium-high heat in a large frying pan. Add onion, carrot, and garlic; stir-fry until tender, about 3 minutes. Add shrimp and ham; stir-fry until shrimp are almost cooked through, about 2 minutes. Add rice and soy sauce and continue to cook and stir for 1 minute. Season with salt and pepper and remove from heat.
  • Stir pineapple, tomato, and green onions into fried rice mixture until thoroughly combined.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 112 g, Cholesterol 22.2 mg, Fat 6.8 g, Fiber 3 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 347.9 mg, Sugar 5.9 g

PINEAPPLE SHRIMP RICE BAKE



Pineapple Shrimp Rice Bake image

The first time I made this casserole, my son begged me to make it again soon. That was more than 20 years ago, and it's still a favorite among family and friends. When I serve it at a luncheon, I add a fruit salad and warm breadsticks.-Vi Manning, Spring Hill, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 cups chicken broth
1 cup uncooked long grain rice
1 garlic clove, minced
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons canola oil
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1-1/2 pounds cooked medium shrimp, peeled and deveined
1-1/2 cups cubed fully cooked ham
3/4 cup pineapple tidbits, drained

Steps:

  • In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender., Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice., Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving.

Nutrition Facts : Calories 273 calories, Fat 7g fat (1g saturated fat), Cholesterol 143mg cholesterol, Sodium 774mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

SPICY SHRIMP AND PINEAPPLE FRIED RICE



Spicy Shrimp and Pineapple Fried Rice image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 24

1 pound medium (21/25 count) shrimp, shells and tails removed, deveined, halved lengthwise, then crosswise
2 tablespoons Ginger-Garlic Paste, recipe follows
2 teaspoons sambal oelek (Asian chile-garlic sauce)
1/2 cup soy sauce
1 teaspoon cornstarch
3 large eggs
1 teaspoon soy sauce
Peanut oil
3 tablespoons peanut oil
1/2 medium yellow onion, diced
1/4 cup finely diced celery
1 tablespoon Ginger-Garlic Paste, recipe follows
2 tablespoons toasted sesame oil
4 cups cold cooked white rice
1/2 cup frozen peas, thawed
1/2 cup frozen shelled edamame, thawed
1 cup diced fresh pineapple
1 cup bean sprouts
1/4 cup soy sauce
2 tablespoons sambal oelek
3 scallions, chopped
1/2 cup garlic cloves, peeled
1/2 cup fresh ginger, broken into broken pieces
2 tablespoons canola oil

Steps:

  • For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
  • For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
  • For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
  • Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)

RUSSIAN SHRIMP AND PINEAPPLE SALAD



Russian Shrimp and Pineapple Salad image

A classic Russian layered salad with shrimp, canned pineapple, hard-boiled eggs, and Cheddar cheese. It is served with mayonnaise.

Provided by LadyDi

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 6

½ teaspoon salt, or to taste
1 pound uncooked medium shrimp, peeled and deveined
½ cup mayonnaise, divided
4 hard-boiled eggs, peeled and grated
1 (8 ounce) can pineapple, drained and finely chopped
¾ cup grated aged Cheddar cheese

Steps:

  • Bring a saucepan of water and salt to a boil, add shrimp, and cook until pink, 3 to 5 minutes. Drain and cool, about 30 minutes. Spread out cooled shrimp on a serving platter and top with 1/2 the mayonnaise.
  • Mix grated eggs and remaining mayonnaise in a bowl and spread on top of the shrimp. Sprinkle with pineapple pieces. Top with Cheddar cheese.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 6.9 g, Cholesterol 264.1 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 7 g, Sodium 584.2 mg, Sugar 5.9 g

SHRIMP & PINEAPPLE RICE SALAD



Shrimp & Pineapple Rice Salad image

Never thought rice pilaf could be so exciting? That's because you've never tried this rice with shrimp, pineapple and veggies.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield Makes 6 servings.

Number Of Ingredients 7

3 cups cleaned medium shrimp (1-1/2 lb.), cooked
3 cups cooked rice
1/2 of a medium pineapple, peeled, cored and cut into bite-sized chunks
1 small green pepper, chopped
1/2 of a medium cucumber, chopped
4 green onions, sliced
3/4 cup KRAFT Classic Ranch Dressing

Steps:

  • Toss all ingredients except dressing in large bowl.
  • Add dressing; mix lightly. Cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 225 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

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

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.

SHRIMP AND RICE SALAD WITH PINEAPPLE VINAIGRETTE



Shrimp and Rice Salad With Pineapple Vinaigrette image

Provided by Molly O'Neill

Categories     salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 17

1 cup 1/2-inch cubes pineapple
1 dried red chili pepper, seeded
1 teaspoon lemon zest
2 tablespoons lemon juice
1 small shallot, sliced
1 clove garlic, sliced
1/3 cup safflower oil
1/2 teaspoon kosher salt
A few grinds black pepper
2 tablespoons basil-flavored olive oil
1 1/4 pounds peeled rock shrimp
Salt to taste
5 cups cooked jasmine rice, cooled
3 scallions, thinly sliced
1/2 cup coarsely chopped basil
1/4 cup coarsely chopped mint
2 tablespoons finely chopped cashews

Steps:

  • To make the vinaigrette, process all the vinaigrette ingredients in a blender until smooth. Set aside.
  • To make the salad, heat the basil oil over high heat and add the shrimp. Season with salt and saute until the shrimp just turn pink, about 3 minutes. Set aside to cool.
  • When ready to serve, combine the vinaigrette, shrimp, rice, scallions, basil and mint and toss. Garnish with cashews and serve.

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA



Spicy Sweet Shrimp with Pineapple Salsa image

I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! -Erin Schillo, Northfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups uncooked basmati rice
3/4 cup canned black beans, rinsed and drained
2 teaspoons canola oil
1/2 cup finely chopped onion
1-1/2 cups unsweetened pineapple juice
1/4 cup packed brown sugar
1 tablespoon Sriracha chili sauce
3 cups cubed fresh pineapple
1 medium sweet red pepper, diced
1 cup chopped fresh cilantro
1 small red onion, finely chopped
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds peeled and deveined shrimp (31-40 per pound)

Steps:

  • Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

Nutrition Facts : Calories 356 calories, Fat 3g fat (0 saturated fat), Cholesterol 129mg cholesterol, Sodium 312mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 3g fiber), Protein 22g protein.

HAWAIIAN PINEAPPLE SHRIMP FRIED RICE



Hawaiian Pineapple Shrimp Fried Rice image

A Hawaiian-inspired shrimp fried rice recipe that's EASY, ready in minutes, and has so much authentic flavor!! A family favorite that's better-than-takeout!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 30m

Number Of Ingredients 15

3 to 4 tablespoons canola or vegetable oil (olive oil may be substituted)
1 to 2 tablespoons sesame oil
1 pound medium-large fresh shrimp*, cleaned (approximately 15-20 count shrimp)
1 medium red bell pepper, diced small
1 cup peas and diced carrots blend (frozen and thawed; or canned and drained)
1/2 cup corn (frozen and thawed; or canned and drained)
2 to 3 garlic cloves, finely minced or pressed
1 teaspoon ground ginger, or to taste
3 large eggs, lightly beaten
4 cups cooked rice (I use white; long-grain, or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
1 to 1 1/2 cups fresh diced pineapple (one 8-ounce can drained pineapple tidbits may be substituted)
2 to 3 green onions, trimmed and sliced into thin rounds
1/4 cup reduced-sodium soy sauce*, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
red chili flakes, optional and to taste for a bit of heat

Steps:

  • To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp; don't overcook.
  • Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
  • Add the red bell pepper, peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  • Add the garlic, ginger, and cook for 1 minute, stir intermittently.
  • Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  • Turn the heat to low, add the cooked rice, stir to combine, and allow it to warm through for a minute or two. Tip - If mixture seems at all dry, add additional oil to taste.
  • Add the shrimp back in, the pineapple, green onions, evenly drizzle with soy sauce (use less at first if you're very sensitive to salt or soy sauce), evenly season with pepper, and optional red pepper flakes, and stir to combine.
  • Taste and check for seasoning balance. If desired, add additional soy sauce to taste (I find it necessary to use about 1/3 cup in total for this recipe).

Nutrition Facts : Calories 356 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 427 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

MANGO PINEAPPLE SHRIMP SALAD



Mango Pineapple Shrimp Salad image

With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE!! Healthy and light with an assortment of wonderful flavors in every bite!!

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 17m

Number Of Ingredients 11

1 pound U20 fresh shrimp, or your favorite sized shrimp, cleaned with shells removed and de-veined (previously cooked frozen shrimp that you thaw may be substituted)
1 1/2 cups small-diced fresh mango (frozen may be substituted that you thaw and drain well)
1 1/2 cups small-disced fresh pineapple (frozen may be substituted that you thaw and drain well)
1/4 cup red onion, diced small, or to taste
1 serrano chile or jalapeno pepper, seeded and diced very small (serrano is much hotter than jalapeno)
1 ripe Hass avocado, diced into small pieces
1/3 cup fresh cilantro, finely minced, or to taste
1+ teaspoon cumin, or to taste (I used 2 teaspoons)
3 to 4 tablespoons lime juice
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

Steps:

  • Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
  • While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
  • Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.

Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 217 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 674 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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

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.

SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS



Sunny's Easy Shrimp and Rice Pineapple Boats image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pineapple
1 cup your favorite BBQ sauce
Kosher salt and freshly ground black pepper
1 pound 16/20 shrimp, peeled and deveined
One 10-ounce tray microwaveable basmati or jasmine rice, prepared according to package
1/4 cup chopped fresh cilantro
2 scallions, finely chopped
Zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup lightly packed fresh cilantro leaves
Lime wedges, for spritzing

Steps:

  • For the shrimp: Preheat the grill or the oven to 350 degrees F.
  • Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
  • Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
  • For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
  • To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Japanese Pan Noodles ... Rice Crispy Holiday Treats Rice Krispies Holiday Colors Holiday Ambrosia Salad Chocolate Holiday Gift Baskets Vegetarian Recipe Vegetarian Japanese Pan Noodles Vegetarian Vegetable Chili With Zucchini List Of Vegetarian Cheeses Is …
From recipeschoice.com


SHRIMP AND RICE SALAD WITH PARSLEY - MARTHA.COM
Everyday Food: Great Food Fast: 250 Recipes for Easy, Delicious Meals All Year Long: A Cookbook. Martha Stewart Lockton Aluminum Nonstick 10-Piece Cookware Set
From martha.com


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