Best 3 Grilled Shrimp With Tropical Fruit Salad Recipes

Indulge in a tantalizing culinary journey with grilled shrimp and tropical fruit salad, a symphony of flavors that will transport your taste buds to a tropical paradise. Succulent shrimp, grilled to perfection, pairs harmoniously with a vibrant array of tropical fruits, creating a delightful contrast of textures and flavors. This delectable dish is complemented by a zesty lime-cilantro dressing, enhancing the natural sweetness of the fruits and adding a refreshing touch. The article presents a collection of recipes that cater to diverse dietary preferences, including gluten-free, dairy-free, and vegan options, ensuring everyone can savor this tropical delight. Embark on this culinary adventure and discover the vibrant flavors that await.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

SHRIMP 'N' SCALLOPS TROPICAL SALAD

Shrimp 'n' Scallops Tropical Salad image

A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons diced peeled mango
1 tablespoon diced fresh pineapple
1-1/2 teaspoons mango chutney
1-1/2 teaspoons olive oil
1 teaspoon rice vinegar
3/4 teaspoon lime juice
Dash salt
Dash crushed red pepper flakes
3 cups torn Bibb or Boston lettuce
1 cup chopped peeled cucumber
1/2 medium ripe avocado, peeled and sliced
2 tablespoons coarsely chopped macadamia nuts, toasted
1 tablespoon finely chopped red onion
1 tablespoon minced fresh cilantro
2 tablespoons canola oil
1-1/2 teaspoons Caribbean jerk seasoning
6 uncooked large shrimp, peeled and deveined
6 sea scallops, halved

Steps:

Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.

Nutrition Facts : Calories 413 calories, Fat 32g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 523mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.

TROPICAL SPINACH SALAD WITH GRILLED SHRIMP & FETA

Tropical Spinach Salad With Grilled Shrimp & Feta image

Ridiculously easy with big flavor. Citrus vinaigrette and salty feta cheese bring it all together. A Mark Bittman recipe.

Provided by gailanng

Categories Strawberry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon lime zest
1 orange, juice of
1 lemon, juice of
2 limes, juice of
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1 tablespoon honey
kosher salt & freshly ground black pepper
12 ounces shrimp, peeled and deveined (large or jumbo)
1 lb strawberry, hulled and chopped
1/2 pineapple, peeled, cored, and chopped
1/2 red onion, chopped
2 serrano peppers, seeded and minced
1/2 cup chopped fresh basil
10 ounces fresh Baby Spinach
1/2 cup crumbled feta cheese

Steps:

To make the citrus vinaigrette, combine zests, juices, 1/4 cup olive oil and honey in a small jar. Shake to combine and season to taste.
Heat a grill pan over medium-high heat. Toss shrimp with remaining 1 tablespoon olive oil and season with salt and pepper. Grill for 2 - 3 minutes on each side, until opaque. Set aside.
In a large bowl, combine strawberries, pineapple, onion, serrano peppers and basil. Season to taste.
Place spinach in a large serving bowl or platter. Add fruit mixture, shrimp, feta, and toss with citrus vinaigrette.

Nutrition Facts : Calories 380.7, Fat 19.2, SaturatedFat 4.9, Cholesterol 123.8, Sodium 751.4, Carbohydrate 38.8, Fiber 6.1, Sugar 25.3, Protein 18.3

Tips:

Choose fresh and succulent shrimp. Look for shrimp that are bright in color and have a firm texture. Avoid shrimp that are slimy or have a strong odor.
Marinate the shrimp in a flavorful mixture. This will help to infuse the shrimp with flavor and prevent them from drying out during grilling.
Skewer the shrimp. This will make it easier to grill the shrimp evenly.
Preheat the grill to medium-high heat. This will help to create a nice sear on the shrimp.
Grill the shrimp for 2-3 minutes per side, or until they are cooked through. Be careful not to overcook the shrimp, as they will become tough.
Serve the shrimp immediately with your favorite dipping sauce.

Conclusion:

Grilled shrimp with tropical fruit salad is a delicious and refreshing dish that is perfect for a summer cookout or party. The shrimp are tender and flavorful, and the tropical fruit salad is a refreshing and colorful accompaniment. This dish is also relatively easy to make, so it is a great option for busy weeknights. Give it a try today and enjoy a taste of the tropics!