Best 7 Salt Free Shrimp Couscous Salad In Pineapple Bowl Recipes

ShrimpIntroducing a tantalizing culinary creation that combines the delicate flavor of shrimp, the nutty aroma of couscous, and the tropical essence of pineapple, all harmoniously arranged in a natural bowl of nature's finest. This salt-free shrimp couscous salad in pineapple bowl is a symphony of flavors, textures, and visual delight. Prepared with a careful balance of spices, herbs, and zesty ingredients, this recipe promises to transport you to a tropical paradise with every bite. Get ready to embark on a culinary journey where freshness meets finesse, and simplicity meets sophistication.

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

SHRIMP COUSCOUS SALAD

Shrimp Couscous Salad image

For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.

Provided by Isabelle

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups couscous
2 cups water
¾ cup olive oil
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 ½ pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

Steps:

Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g

SALT FREE SHRIMP COUSCOUS SALAD IN PINEAPPLE BOWL

Salt Free Shrimp Couscous Salad in Pineapple Bowl image

Categories Citrus Pepper Fish Salad Spring Lemon Vegetable Dinner Sauté Vegan Kosher Healthy Low Fat Low Cal Low/No Sugar Vegetarian Quick & Easy Low Sodium Organic

Number Of Ingredients 4

Ingredients

1/2 cup Diced red pepper
1 Pineapple
1 box Couscous
6 Jumbo Shrimp

Steps:

1.) Hollow out pineapple after cutting in half down the middle, leaving skin on. Scoop out center and dice that pineapple into small chunks.
2.) Sautee shrimp in medium saucepan for 3 minutes on each side in oil and our Lemon, Lime, & Orange Peel.
3.) Cook couscous according to packaged instructions adding vegetables and KBS Lemon, Lime,& Orange Peel Blend while cooking.

GREEK-INSPIRED SHRIMP COUSCOUS SALAD

Greek-Inspired Shrimp Couscous Salad image

A light and refreshing shrimp salad with Israeli couscous.

Provided by Ashley DeStefano

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 ⅔ cups water
1 ⅓ cups Israeli couscous, uncooked
¾ pound raw medium shrimp, peeled and deveined
½ tablespoon Greek seasoning
1 tablespoon olive oil
2 medium heads romaine lettuce - rinsed, dried, and chopped
1 cup grape tomatoes, halved
½ cup crumbled feta cheese
½ English cucumber, chopped
¼ cup vinaigrette salad dressing

Steps:

Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
Toss shrimp with Greek seasoning.
Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.7 g, Cholesterol 145.9 mg, Fat 9.1 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 3.6 g, Sodium 805.3 mg, Sugar 7.6 g

COUSCOUS AND SHRIMP SALAD WITH TANGERINES AND ALMONDS

Couscous and Shrimp Salad with Tangerines and Almonds image

Categories Salad Side Yogurt High Fiber Almond Shrimp Chickpea Tangerine Couscous Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added

Yield Makes 24 servings

Number Of Ingredients 14

Ingredients

3 cups plain yogurt
1 1/2 cups extra-virgin olive oil
2 tablespoons ground cumin
6 tablespoons fresh lemon juice
3 garlic cloves, pressed
6 cups water
1/4 teaspoon salt
3 10-ounce packages plain couscous
8 tangerines, peeled, seeded, cut into 1/4-inch pieces (about 4 cups)
2 15-ounce cans garbanzo beans (chickpeas), drained
1 cup golden raisins
2 pounds cooked peeled deveined large shrimp (about 50), halved lengthwise
1 cup finely chopped green onions
1 cup sliced almonds, toasted

Steps:

Place yogurt in medium bowl. Gradually whisk in oil and cumin. Stir in lemon juice and garlic. Season dressing to taste with salt and pepper. Cover and chill. (Can be made 2 days ahead. Keep refrigerated.)
Mix 6 cups water and salt in large saucepan; bring to boil. Mix in couscous. Remove from heat. Cover; let stand until water is absorbed and couscous is tender, about 10 minutes. Transfer couscous to large bowl; fluff with fork. Cool to room temperature. Gently mix in tangerines, garbanzo beans, raisins, 3/4 of shrimp, 3/4 cup green onions and 1/2 cup almonds. Stir in dressing. Season salad to taste with salt and pepper. Transfer salad to large serving platter. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 30 minutes before serving.) Garnish with remaining shrimp, green onions and almonds.

PINEAPPLE COUSCOUS SALAD

Pineapple Couscous Salad image

Pineapple and green chilies flavor this salad from Margaret Pache. "I used to make this with rice, then decided to try couscous for something different," explains the Mesa, Arizona cook.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3/4 cup chicken broth
1 cup uncooked couscous
1 can (20 ounces) pineapple tidbits, drained
1 can (4 ounces) chopped green chilies, drained
1/4 cup chopped pecans, toasted
3 green onions, chopped
2 tablespoons olive oil
1 tablespoon minced fresh mint
1 garlic clove, minced
4-1/2 cups baby spinach

Steps:

In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.

Nutrition Facts : Calories 232 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

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

Ingredients

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.

SHRIMP SUMMER SALAD IN CANTALOUPE BOWLS

Shrimp Summer Salad in Cantaloupe Bowls image

This is a very refreshing, sweet, no cook, healthy, lite, lemony, low fat summer meal. You can use store bought frozen cooked shrimp, But leftover grilled shrimp is just great in this salad. You don't need to salt because the capers, and feta are salty and lemon is a substitute for salt. But if you are a lover of salt taste first.

Provided by Rita1652

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 cantaloupes, halved seeded
1/2 cup red pepper, diced
2 scallions, sliced
1/2 tablespoon capers, rinsed
3 cups peeled cooked shrimp, sliced in half
4 ounces feta cheese, crumbled
1/2 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon minced fresh oregano
1 teaspoon minced fresh cilantro or 1 teaspoon fresh parsley
1/2 cup low-fat plain yogurt, drained overnight in the refrigerator liquid discarded
1 teaspoon Dijon mustard
1 lemon, juice and zest of
black pepper
sliced scallion
capers
fresh herb

Steps:

Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
Mix all the dressing ingredients together in a blender.
Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
Scoop 1/4 of the salad into each of the cantaloupe bowls.
Top with garnishes.

Nutrition Facts : Calories 220.7, Fat 7.4, SaturatedFat 4.9, Cholesterol 28, Sodium 445.1, Carbohydrate 33.6, Fiber 3.4, Sugar 30.6, Protein 8.5

Tips:

Fresh Ingredients: Always use fresh shrimp and vegetables for the best flavor and texture.
Choosing the Right Shrimp: Opt for wild-caught shrimp whenever possible, as they have a better taste and texture than farm-raised shrimp.
Properly Cooking Shrimp: Do not overcook the shrimp, as this will make them tough and rubbery. Cook them just until they turn pink and opaque.
Marinating the Shrimp: Marinating the shrimp in a flavorful mixture of olive oil, lemon juice, garlic, and herbs will enhance their taste.
Choosing the Right Couscous: Use whole wheat or Israeli couscous for a more flavorful and textured dish.
Fluffing the Couscous: Make sure to fluff the couscous with a fork after it has been cooked to prevent it from becoming clumpy.
Adding Vegetables: Feel free to add other vegetables to the salad, such as chopped bell peppers, cucumbers, or tomatoes.
Using Fresh Herbs: Use fresh herbs, such as parsley, cilantro, or mint, to add a pop of color and flavor to the salad.
Serving the Salad: Serve the salad immediately after it is made, or store it in the refrigerator for up to 3 days.

Conclusion:

This salt-free shrimp couscous salad in a pineapple bowl is a refreshing, healthy, and flavorful meal that is perfect for summer gatherings. With its vibrant colors and delicious combination of flavors, this salad is sure to impress your guests. The use of fresh ingredients and simple seasonings allows the natural flavors of the shrimp, couscous, and vegetables to shine through. This salad is also a great way to sneak in some extra vegetables into your diet. So, gather your ingredients, grab a pineapple, and get ready to make this delightful dish!