Tropical Shrimp Spinach Salad Tasty Recipes
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| Tropical Shrimp Spinach Salad |
"This salad is so light and fresh. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical placing as you bask in this yummy salad!"
Ingredients :
- 3 fluid ounces pineapple juice
- three tablespoons orange juice
- 1/4 cup more-virgin olive oil
- salt and pepper to flavor
- 1 pound big peeled and deveined cooked shrimp
- 1 tablespoon more-virgin olive oil
- salt and pepper to flavor
- 1 (10 ounce) bag baby spinach leaves
- 1 mango - peeled, seeded and diced
- half cup chopped macadamia nuts
- half cup dried banana chips
- 4 oz crumbled goat cheese
- 3/4 cup sweetened flaked coconut, toasted
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 25M |
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- Prepare the salad dressing by whisking collectively the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set apart. Brush the shrimp with 1 tablespoon of olive oil, and season to flavor with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a big mixing bowl.
- Heat a large skillet over medium-excessive heat. Heat the shrimp inside the skillet on each facets till simply heat in the middle, about 1 minute per facet.
- To assemble the salads, drizzle the spinach combination with the salad dressing, and toss until evenly mixed. Divide onto 4 plates. Divide the warm shrimp a number of the plates, and top with goat cheese. This way the goat cheese will soften down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.
Notes :
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