Best Cool Fruited Shrimp Salad Recipes

ISLAND SHRIMP & FRUIT SALAD

Island Shrimp & Fruit Salad image

I came across this recipe in a cookbook I was looking thru. I have never had this before but it sounded so good.

Provided by 4-H Mom

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 cups cooked rice
1 (24 ounce) jar tropical fruit cocktail in light syrup
1 tablespoon oil
1 teaspoon oil
1 tablespoon cider vinegar
1 teaspoon salt
1/8 teaspoon ground red pepper
1 lb cabbage, halved
1/2 cup red onion
1/2 cup cilantro, shopped
1 lb raw shrimp, peeled
1 teaspoon dry caribbean jerk seasoning
cashews

Steps:

Heat rice. In a large bowl whisk 1/2 cup fruit syrup, 1 tbsp oil, vinegar, salt and pepper until blended. Add mixed fruit, cabbage (thinly sliced), onion and cilantro.
Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and saute 2 to 3 minutes until pink and cooked through.
Add shrimp and rice to fruit mixture, toss to mix. Top with nuts if desired.

Nutrition Facts : Calories 400.4, Fat 7, SaturatedFat 1.1, Cholesterol 172.8, Sodium 782, Carbohydrate 58.2, Fiber 4.9, Sugar 28.7, Protein 27.6

GRILLED SHRIMP WITH TROPICAL FRUIT SALAD

Grilled Shrimp with Tropical Fruit Salad image

Add something flavorful to your family's tropical night! Serve mixed fruit with grilled shrimp flavored with jerk seasoning and soy sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

1/3 cup olive oil
2 to 3 tablespoons jerk seasoning (dry)
2 teaspoons honey
1 tablespoon grated gingerroot
2 tablespoons soy sauce
2 cloves garlic, finely chopped (1 teaspoon)
1/8 teaspoon salt
1/8 teaspoon pepper
24 uncooked large shrimp (1 1/2 lb), peeled (with tail shells left on), deveined
1 medium pineapple with rind and green top
1 medium papaya, peeled, seeded and cut into 3/4-inch cubes (1 1/2 cups)
1 ripe medium mango, seed removed, peeled and cut into 3/4-inch cubes (1/2 cup)
1/4 cup coarsely chopped cashews, if desired
4 teaspoons flaked coconut, if desired

Steps:

In shallow glass or plastic dish or in resealable food-storage bag, combine marinade ingredients. Add shrimp; stir or shake to coat. Cover dish or seal bag; refrigerate for at least 1 hour, stirring occasionally.
Meanwhile, Cut 1/2-inch slice off bottom of pineapple, cut into quarters lengthwise, cutting through green top. Using small sharp knife, remove fruit without piercing through rind, leaving 1/2-inch-thick shell. Turn shells upside down on paper towel-lined pan to drain. Trim cores from pineapple quarters; cut fruit into 3/4-inch cubes. In large bowl toss pineapple, papaya and mango.
Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Place shrimp in grill basket (grill "wok").
Place grill basket on grill over medium heat. Cover grill; cook 6 to 8 minutes, brushing several times with marinade and turning once, until shrimp are pink. Discard any remaining marinade.
On 4 individual serving plates, arrange pineapple shells. Top with mixed fruit and shrimp. Garnish with cashews and coconut.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 70 mg, Fat 3, Fiber 5 g, Protein 10 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 36 g, TransFat 0 g