In the realm of culinary adventures, where flavors dance and textures intertwine, lies a dish that tantalizes the taste buds and transports you to the vibrant streets of Asia. A symphony of flavors awaits in the "Asian Shrimp, Pineapple, and Peanut Salad." This delightful dish is a harmonious blend of succulent shrimp, sweet pineapple, crunchy peanuts, and a medley of aromatic herbs and spices. Get ready to embark on a culinary journey as we explore the delectable secrets of this tantalizing salad, ensuring that your taste buds are in for a delightful escapade.
Here are our top 9 tried and tested recipes!
ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE
This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here, the sauce is paired with sweet, juicy pineapple and succulent shrimp, which broil in minutes. It's a quick, satisfying dinner with the added bonus of leftover peanut sauce, which will keep well in the fridge for at least five days.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
- Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
- Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 812 milligrams, Sugar 13 grams, TransFat 0 grams
ASIAN SHRIMP AND NOODLE SALAD
Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that's made quickly in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 14
Steps:
- Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
- Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
- In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.
Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg
SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD
Provided by Mark Bittman
Categories dinner, quick, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
- Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
- Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 0 grams, Sodium 1468 milligrams, Sugar 13 grams, TransFat 0 grams
ASIAN SHRIMP, PINEAPPLE, AND PEANUT SALAD
Provided by Jill Dupleix
Yield Makes 4 servings
Number Of Ingredients 14
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.
AIR FRYER COCONUT SHRIMP WITH PINEAPPLE SALAD
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
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
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
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.
CUCUMBER, TOMATO, AND PINEAPPLE SALAD WITH ASIAN DRESSING
Provided by Alexis Touchet
Categories Salad Tomato Appetizer No-Cook Quick & Easy Pineapple Mint Cucumber Summer Healthy Jalapeño Cilantro Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Mince garlic, then mash to a paste with salt using side of a large heavy knife.
- Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.
ASIAN PORK AND PINEAPPLE SALAD
Make and share this Asian Pork and Pineapple Salad recipe from Food.com.
Provided by dicentra
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside.
- Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
- Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl.
- Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
- Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done.
- Add pork to onion mixture; toss well. Serve over arugula.
Nutrition Facts : Calories 253, Fat 6.7, SaturatedFat 1.7, Cholesterol 73.8, Sodium 747, Carbohydrate 23.2, Fiber 2, Sugar 18.8, Protein 26
ASIAN PRAWN & PINEAPPLE SALAD
This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.
- Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.
Nutrition Facts : Calories 202 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium
Tips:
- Use fresh, ripe ingredients. This will ensure the best flavor and texture for your salad.
- Choose a variety of colors and textures. This will make your salad more visually appealing and interesting to eat.
- Don't be afraid to experiment with different flavors. Asian cuisine is known for its bold and complex flavors, so don't be afraid to mix and match different ingredients to create a unique and delicious salad.
- Make sure to taste your salad before serving. This will allow you to adjust the seasonings as needed.
- Serve your salad immediately. This will prevent the ingredients from wilting or becoming soggy.
Conclusion:
Asian shrimp, pineapple, and peanut salad is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With its vibrant colors and bold flavors, this salad is sure to be a hit with your family and friends.
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