Best 9 Asian Shrimp Pineapple And Peanut Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Roasted Shrimp and Pineapple With Peanut Sauce image

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

1/2 cup smooth peanut butter, preferably natural
3 tablespoons unsweetened coconut milk
1 1/2 tablespoons lime juice, more as needed
2 teaspoons brown sugar
2 teaspoons soy sauce
2 teaspoons grated ginger
1 garlic clove, minced
1/2 teaspoon sriracha or other hot sauce
1/4 teaspoon plus a pinch kosher salt, more as needed
1 1/2 tablespoons peanut oil
1/8 teaspoon red-pepper flakes
1 pound cleaned large shrimp
2 cups pineapple chunks
Whole cilantro leaves and torn basil leaves, for garnish

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



Asian Shrimp and Noodle Salad image

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

3 oz uncooked rice stick noodles
3 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce
4 1/2 teaspoons creamy peanut butter
2 teaspoons sugar
2 teaspoons grated gingerroot
2 teaspoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, finely chopped
5 cups thinly sliced Chinese (napa) cabbage
3/4 lb cooked deveined peeled large shrimp
1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
Thinly sliced green onion, if desired
Chopped fresh cilantro, if desired

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



Southeast Asian Shrimp And Grapefruit Salad image

Provided by Mark Bittman

Categories     dinner, quick, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 to 1 1/2 pounds shrimp
Salt
3 tablespoons nam pla (fish sauce) or soy sauce
1 tablespoon sugar
Juice of 2 limes
6 cups lettuce or mesclun, washed and dried
2 grapefruit, peeled and sectioned, tough white pith removed, each section cut in half
1/4 cup chopped mint
1/4 cup chopped cilantro
Minced chilies or dried red pepper flakes, optional
1/2 cup chopped dry-roasted peanuts, optional

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



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.

AIR FRYER COCONUT SHRIMP WITH PINEAPPLE SALAD



Air Fryer Coconut Shrimp with Pineapple Salad image

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

12 ounces large shrimp, peeled and deveined (tails intact)
Kosher salt and freshly ground pepper
2 large eggs
1 cup unsweetened shredded coconut
1/2 cup panko
2 tablespoons extra-virgin olive oil, plus more for brushing
2 cups cubed pineapple
1 red bell pepper, cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon Thai sweet chili sauce, plus more for dipping
2 ounces watercress, trimmed (about 4 loosely packed cups)

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



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.

CUCUMBER, TOMATO, AND PINEAPPLE SALAD WITH ASIAN DRESSING



Cucumber, Tomato, and Pineapple Salad with Asian Dressing image

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

1 large garlic clove
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons vegetable oil
1 (2-inch-long) fresh serrano or jalapeño chile, minced, including seeds
1/4 to 1/2 teaspoon Asian fish sauce
1/2 seedless cucumber (often plastic-wrapped), halved lengthwise, then thinly sliced crosswise
1/2 pineapple, peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (2 cups)
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint
2 medium tomatoes (1 lb total), cut into 1/2-inch-thick wedges

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



Asian Pork and Pineapple Salad image

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

1 (15 1/4 ounce) can pineapple chunks in juice, undrained
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 teaspoon sugar
2 teaspoons bottled minced garlic
1/2 cup vertically sliced red onion
1/2 cup chopped fresh basil
1 tablespoon low sodium soy sauce
1 teaspoon minced pickled jalapeno pepper
1/2 teaspoon bottled minced fresh ginger
1 (1 lb) pork tenderloin, trimmed and cut into 3/4-inch pieces
2 teaspoons vegetable oil
8 cups trimmed arugula (about 4 ounces) or 8 cups spinach (about 4 ounces)

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



Asian prawn & pineapple salad image

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

1 small pineapple or 350g pineapple chunks
140g beansprout
250g cooked king prawn
½ cucumber , peeled, deseeded and sliced on the angle
200g cherry tomatoes , halved
handful mint leaves, very roughly chopped
50g unsalted cashew , toasted if you like
½ red chilli , deseeded and sliced
1 garlic clove
1 tsp golden caster sugar
juice 2 limes
1½ tsp fish sauce

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.

Related Topics