Name: Tropical Shrimp Spinach Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Pineapple juice - 3 fluid ounces; Orange juice - 3 tablespoons; Extra-virgin olive oil - ¼ cup; Salt and pepper to taste - ¼ cup; Large peeled and deveined cooked shrimp - 1 pound; Extra-virgin olive oil - 1 tablespoon; Salt and pepper to taste - 1 tablespoon; Baby spinach leaves - 1 (10 ounce) bag; Mango - peeled, seeded and diced - 1; Chopped macadamia nuts - ½ cup; Dried banana chips - ½ cup; Crumbled goat cheese - 4 ounces; Sweetened flaked coconut, toasted - ¾ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tropical Shrimp Spinach Salad

1. Pineapple juice - 3 fluid ounces

2. Orange juice - 3 tablespoons

3. Extra-virgin olive oil - ¼ cup

4. Salt and pepper to taste - ¼ cup

5. Large peeled and deveined cooked shrimp - 1 pound

6. Extra-virgin olive oil - 1 tablespoon

7. Salt and pepper to taste - 1 tablespoon

8. Baby spinach leaves - 1 (10 ounce) bag

9. Mango - peeled, seeded and diced - 1

10. Chopped macadamia nuts - ½ cup

11. Dried banana chips - ½ cup

12. Crumbled goat cheese - 4 ounces

13. Sweetened flaked coconut, toasted - ¾ cup

How to cook deliciously - Tropical Shrimp Spinach Salad

1. Stage

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. Stage

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. Stage

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.