Shrimp And Pineapple Salad
A vibrant and flavorful seafood salad combining shrimp, tuna, pineapple, and fresh vegetables, perfect for light lunches or elegant starters for any occasion.
Ingredients
- 1 pineapple ⓘ
- 6 oz. shrimp ⓘ
- 6 radishes ⓘ
- 6 thick slices cucumber ⓘ
- 6 Tbsp. mayonnaise
- 1 Tbsp. lemon juice
- 8 small new potatoes ⓘ
- 1 lb. green beans
- 1 large Bermuda onion ⓘ
- 1/2 cup pitted black olives ⓘ
- 1/4 cup chopped Italian parsley ⓘ
- pinch of salt ⓘ
- 1 tsp. pepper
- 2 cups shredded lettuce ⓘ
- 4 eggs ⓘ
- 4 tomatoes or 16 to 18 cherry tomatoes ⓘ
- 1 green pepper ⓘ
- 1 (12 oz.) can solid white tuna ⓘ
- 1 (2 oz.) can anchovies (optional) ⓘ
Instructions
- Cook the potatoes in boiling salted water until tender, then drain and let cool.
- Boil the eggs until hard-cooked, then peel and quarter.
- Blanch the green beans in boiling water until tender-crisp, then drain and cool.
- Cut the pineapple into bite-sized pieces.
- Dice the radishes, cucumber slices, green pepper rings, and slice the Bermuda onion thinly.
- In a large bowl, combine the pineapple, shrimp, radishes, cucumber, green beans, onion, black olives, and parsley.
- In a small bowl, mix mayonnaise with lemon juice, salt, and pepper to make the dressing.
- Add the dressing to the salad mixture and toss gently to coat evenly.
- Arrange shredded lettuce on a serving platter.
- Top with the seafood and vegetable mixture, and surround with quartered eggs and cherry or sliced tomatoes.
- Garnish with anchovies if desired and serve chilled.
Tips & Substitutions
For an added burst of flavor, consider marinating the shrimp in a mix of lemon juice and herbs before adding them to the salad. You can substitute fresh shrimp with canned shrimp or even omit them for a vegetarian version. If you prefer a lighter dressing, Greek yogurt can replace mayonnaise in the dressing mixture. This salad is versatile and can be adjusted to your taste.
Serving Suggestions
Serve the Shrimp and Pineapple Salad chilled as a refreshing main dish or side. It pairs beautifully with crusty bread or a light soup like Sue'S Potato Soup for a well-rounded meal. For a colorful presentation, consider serving it in individual bowls or on a large platter, garnished with additional parsley or lemon wedges.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the freshness of the vegetables, it's best to keep the dressing separate until ready to serve. If reheating, gently warm the shrimp in a skillet, but avoid overcooking to preserve their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Pineapple Salad contains roughly 768 calories, with 14g protein, 66g carbohydrates, and 52g fat. It is an excellent source of vitamin C (166% of the Daily Value), vitamin A (73% of the Daily Value), and dietary fiber (42% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 2425mg per serving (105% 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 frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat them dry before adding to the salad. This ensures they don't add excess moisture to the dish. Cooking them quickly in boiling water or sautéing them can also enhance their flavor.
What can I substitute for the mayonnaise?
If you're looking for a healthier alternative, Greek yogurt works well as a substitute for mayonnaise. It provides creaminess with fewer calories and adds a slight tang. You can also use a vinaigrette or avocado for a different flavor profile.
Is there a way to make this salad more filling?
To make the Shrimp and Pineapple Salad more filling, consider adding quinoa or couscous to the mixture. These grains will provide additional texture and protein, making the salad heartier. You could also serve it alongside Tuna Sandwich Filling(Diabetic Recipe) for a satisfying meal.
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).