Best Grilled Shrimp With Tropical Fruit Salad Recipes

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 FRUIT SALAD WITH GINGER SYRUP

Tropical Fruit Salad with Ginger Syrup image

Provided by Bobby Flay

Categories side-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup sugar
One 3-inch piece fresh ginger, peeled and chopped
Zest of 1 lime
1 pint strawberries, hulled and halved or quartered
2 kiwi, peeled, sliced and quartered
1 mango, cut into chunks
1 orange, segmented
1 small pineapple, cut into chunks
1 papaya, cut into chunks
Handful fresh mint, chopped
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/tropical-fruit-salad-with-ginger-syrup.html?oc=linkback

Steps:

Combine the sugar, 1/4 cup water, ginger and lime zest in a small saucepan. Bring to a boil and cook until the sugar is melted. Remove it from the heat and refrigerate until cold.
Strain the mixtures into a large bowl and toss in the strawberries, kiwis, mango, oranges, pineapple and papaya to coat. Cover and refrigerate again until cold, at least 1 hour.
Serve in small bowls and garnish with the chopped mint.

TROPICAL SPINACH SALAD WITH GRILLED SHRIMP

Tropical Spinach Salad With Grilled Shrimp image

Make and share this Tropical Spinach Salad With Grilled Shrimp recipe from Food.com.

Provided by willsumpter

Categories < 4 Hours

Time 1h4m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs unpeeled large raw shrimp
8 (12 inch) wooden skewers
2 (6 ounce) bags fresh Baby Spinach
2 mangoes, peeled and sliced
1 medium red onion, sliced
1 (3 ounce) package goat cheese, crumbled
1 cup fresh raspberry
1/2 cup chopped pistachio nut
fresh basil vinaigrette
1 cup citrus marinade

Steps:

Peel shrimp; devein, if desired.
Place shrimp in a large zip-top freezer bag, and add citrus marinade. Seal and shake to coat. Chill 1 hour.
Soak wooden skewers in water to cover 30 minutes.
Remove shrimp from marinade, discarding marinade. Thread shrimp on skewers.
Grill, covered with grill lid, over medium-high heat (350 to 400) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.
Arrange baby spinach on a large serving platter. Top baby spinach evenly with mango slices, onion slices, and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve salad with fresh basil vinaigrette.

Nutrition Facts : Calories 345.4, Fat 12, SaturatedFat 4.1, Cholesterol 241.2, Sodium 344.1, Carbohydrate 22.7, Fiber 5.1, Sugar 13.3, Protein 38.3

IRRESISTIBLE GRILLED SHRIMP WITH FRUIT SALSA

Irresistible Grilled Shrimp with Fruit Salsa image

These skewers are super lean and scrumptious-especially when dipped in the fresh fruit salsa. We rave about the salsa's sweet heat and the shrimp's party-pretty look. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 8 servings (1-1/4 cups salsa).

Number Of Ingredients 17

Ingredients

3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon ketchup
2 garlic cloves, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pound uncooked large shrimp, peeled and deveined
FRUIT SALSA:
1 medium tart apple, peeled and cut into wedges
3/4 cup orange segments
2 tablespoons lime juice
2 green onions, cut into 2-inch pieces
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes

Steps:

In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, place salsa ingredients in a food processor; cover and process until finely chopped. Transfer to a small bowl. Chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto three metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with salsa.,

Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges