Shrimp And Fruit Salad
A refreshing shrimp and fruit salad combining tender shrimp, sweet pineapple and orange, crisp celery, and cooling mint, perfect for light lunches or summer gatherings.
Ingredients
Instructions
- Cook shrimp in boiling water about 3 minutes or until pink. Drain; rinse in cold water; drain well.
- Drain pineapple chunks, reserving the juice.
- Combine pineapple chunks and orange segments in a bowl.
- Cover and chill.
- Combine 1/4 cup pineapple juice, mint, salt, and pepper to make a marinade.
- Stir in cooked shrimp and sliced celery.
- Marinate in the refrigerator for 2 hours; drain excess marinade.
- Mix 2 tablespoons of pineapple juice with lemon low-fat yogurt.
- Stir the yogurt mixture into the drained shrimp and fruit mixture.
- Chill overnight before serving.
Tips & Substitutions
For a lighter option, consider substituting shrimp with cooked chicken or tofu. Fresh mint adds a vibrant flavor, but if unavailable, dried mint works fine. Ensure shrimp are cooked just until pink to avoid a rubbery texture. If using frozen shrimp, thaw thoroughly before cooking. You can also add diced mango or strawberries for a tropical twist. This salad is perfect for summer gatherings.
Serving Suggestions
Serve this refreshing shrimp and fruit salad as a light lunch or as a side dish for grilled meats. It pairs beautifully with Salmon Steaks With Tarragon Butter for a delightful meal. Garnish with additional mint leaves for a pop of color and freshness. This dish can be served in lettuce cups for an elegant presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, enhancing the taste. Avoid freezing, as the texture of the shrimp and fruit may change. When ready to enjoy, serve cold directly from the fridge; there's no need to reheat this dish.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Fruit Salad contains roughly 80 calories, with 6g protein, 14g carbohydrates, and 1g fat. It is a good source of protein (12% of the Daily Value) and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 2283mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned shrimp instead of fresh or frozen?
While canned shrimp can be used, fresh or frozen shrimp provide a better texture and flavor. Canned shrimp often lacks the firm bite that fresh shrimp offers. If you do use canned shrimp, rinse it well and reduce marinating time to avoid an overly salty taste.
How can I make this salad more filling?
To make the salad more filling, consider adding cooked quinoa or a handful of mixed greens. This adds volume and nutrients. You can also serve it over a bed of lettuce or alongside whole-grain bread or crackers for a more substantial meal.
What can I substitute for lemon yogurt?
If lemon low-fat yogurt is not available, you can use plain Greek yogurt mixed with a splash of lemon juice and a bit of honey for sweetness. This will give a similar tangy flavor. Alternatively, any flavored yogurt that complements fruit can work well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).