Spicy Tropical Shrimp Salad

Main Course

Recipe courtesy of Seriously Good Salads

Serves 4

  • 1 tablespoon vegetable oil
  • 8 ounces raw shrimp, peeled and deveined, tails removed
  • 2 cloves garlic. peeled and minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes
  • 1 cup packed baby spinach leaves
  • 1 small pineapple, peeled and chopped into small chunks
  • 1 large ripe mango, peeled, pitted and chopped into small chunks
  • 10 grape tomatoes. quartered
  • 1 kiwifruit, peeled and chopped into small chunks
  • ½ red onion, finely chopped
  • 2 jalapeño peppers, sliced
  • ⅓ cup chopped fresh cilantro, in all
  • Lime Dressing (recipe follows)
  • Lime wedges, tortilla chips, for serving



Lime Dressing

  • Juice of 2 limes
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • Salt, pepper, and red pepper flakes to taste
  • 2 tablespoons finely chopped cilantro

Spicy Tropical Shrimp Salad

Click image to enlarge



In a skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring occasionally, for 2 minutes, or until just starting to turn pink. 

Lower the heat to medium and add the garlic, salt, black pepper, paprika, and red pepper flakes. Stir to coat and cook for an additional 2 to 3 minutes, or until lightly browned. Turn off the heat. 

In a small bowl, stir together all the dressing ingredients. 

In a bowl, combine the baby spinach, pineapple. mango, tomatoes, kiwi, red onion, jalapeños, and half of the cilantro. Pour on half the salad dressing and toss. 

Top with the cooked shrimp and sprinkle with the remaining cilantro. 

Serve with the remaining dressing, lime wedges, and tortilla chips.

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