Tropical Shrimp Spinach Salad Recipes

Steps:

• Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
• Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
• To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

Steps:

• In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat., Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper.

Steps:

• Combine onion and 1/4 cup plus 1 tablespoon lime juice. Cover, and let stand for at least 3 hours, stirring occasionally.
• Place spinach in a large bowl. Peel mango. Cut along both sides of the pit to create two portions of mango. Slice each portion lengthwise into 1/8-inch-thick slices. Add to spinach.
• Cut remaining mango from pit, and puree in a food processor or a blender with remaining 1/4 cup lime juice (you should have 1/2 cup puree).
• Strain onion and add to spinach, reserving juice. Toss shrimp with reserved lime juice, salt, pepper, and cayenne.
• Heat oil in a nonstick skillet over medium heat. Add garlic, and cook until soft, about 1 1/2 minutes. Add shrimp mixture, and cook until opaque, about 2 minutes. Add mango puree, toss, and heat through. Add cilantro. Remove from heat, and toss with spinach, onion, and sliced mango. Serve immediately.

Steps:

• In 1-quart saucepan, cook nuts and sugar over low heat, stirring frequently, until sugar is melted and nuts are coated (some sugar may clump and not dissolve). Cool; break apart.
• Divide spinach among 4 plates. Arrange strawberries, mango and kiwifruit on spinach. Sprinkle with candied nuts. Drizzle with dressing.

Steps:

• Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
• Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
• To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

Steps:

• Working with a bowl to collect the juices, peel oranges with paring knife, removing white pith. Cut out each section, leaving membrane behind. Place sections in medium bowl. Squeeze remains to extract juice, and set juice aside.
• Heat oil in small saucepan over low heat. Stir in curry powder. Cook until fragrant, about 2 minutes. Stir in sugar, and cook until dissolved. Add rum. Using long kitchen match, carefully ignite rum. Remove from heat. Shake pan until flames subside. Stir in 2/3 cup reserved orange juice, along with lime juice, salt and jalapeno. Cool to room temperature.
• Add shrimp and papaya to orange sections. Pour marinade over, and toss to combine, adding black beans, if using.
• Divide lettuce among 6 plates. Top with shrimp. Drizzle with remaining dressing. Top with cilantro.

Steps:

• To make the citrus vinaigrette, combine zests, juices, 1/4 cup olive oil and honey in a small jar. Shake to combine and season to taste.
• Heat a grill pan over medium-high heat. Toss shrimp with remaining 1 tablespoon olive oil and season with salt and pepper. Grill for 2 - 3 minutes on each side, until opaque. Set aside.
• In a large bowl, combine strawberries, pineapple, onion, serrano peppers and basil. Season to taste.
• Place spinach in a large serving bowl or platter. Add fruit mixture, shrimp, feta, and toss with citrus vinaigrette.

Steps:

• Mix mayo, cilantro, lime zest and juice, garlic powder and red pepper in large bowl until well blended.
• Add shrimp and oranges; toss to coat. Cover and refrigerate at least 2 hours or until chilled.
• Place spinach leaves on large platter or 4 individual salad plates; top evenly with shrimp mixture. Serve with crackers.

Steps:

• In a large salad bowl, combine the spinach, mushrooms, avocado, oranges, shrimp and sunflower kernels. Drizzle with dressing; serve immediately.

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.

Steps:

• Mix honey, orange juice, mustard and vinegar until well blended; cover. Refrigerate until ready to serve.
• Layer lettuce, spinach, cucumbers, onions, oranges and shrimp on large serving platter.
• Sprinkle with pecans and drizzle with honey mixture just before serving.