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Pina Colada Shrimp Salad
Grilled Shrimp on a mixed greens salad tossed with Pina Colada Vinaigrette, pineapple chunks, macadamia nuts and shredded coconut
grilled shrimp, salad greens, pina colada vinaigrette, tropical salad recipe
Barbecue Grill or Grill Pan
Pina Colada Vinaigrette
canned coconut milk
shake can before opening
light olive oil
apple cider vinegar
grated fresh ginger
or 1/2 teaspoon ground ginger
substitute agave nectar or 6 drops of liquid stevia - omit for Whole30
crushed red pepper flakes
garlic-pepper seasoning salt
or lemon-pepper seasoning
peeled and deveined
spring mix salad greens
red bell pepper
seeded, cut in half, then cut into 1/4-inch strips
fresh pineapple chunks
I cut mine into wedges
unsweetened, shredded coconut
roasted macadamia nuts
For the Dressing
Place the coconut milk, pineapple juice, 2 Tablespoons of oil, honey, fresh ginger and crushed red pepper flakes in a glass jar with a lid. Shake to thoroughly combine.
Place in the refrigerator until ready to serve.
Preheat grill over medium-high heat. Combine two tablespoons of oil with the garlic-pepper season salt in a small bowl.
Thread the shrimp onto skewers. Place on a baking sheet or large plate and brush with the seasoned oil.
Place the skewered shrimp on the grill over direct heat and cook for 2 minutes. Turn the shrimp over and cook until pink and cooked through, about 1 to 2 additional minutes.
Remove from heat and set aside.
To Assemble Salad
In a large bowl, combine salad greens, pepper slices and pineapple chunks. When ready to serve, top salad with grilled shrimp and shredded coconut.
Serve with vinaigrette and chopped macadamia nuts.
To grill indoors – heat a cast iron grill pan on the stove-top until hot. Place the shrimp on the pan and cook for 2 minutes, flip with tongs and cook until pink and cooked through.
To grill without skewers, indoors or out – simple cook on a grill pan as detailed above. ^^^
Feel free to substitute flaked or shaved coconut for shredded.
I used roasted, salted macadamia nut pieces.
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