Pina Colada Shrimp Salad
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Is there anyone out there that wishes they were lounging on a tropical island right now? I know that’s where I would like to be! That daydream is the inspiration behind this Pina Colada Shrimp Shrimp Salad recipe. Grilled Shrimp on a mixed greens salad tossed with Pina Colada Vinaigrette, pineapple chunks, macadamia nuts and shredded coconut will at least put you in a tropical mood.
For even more pineapple and coconut inspired recipes, check out my Tropical Pina Colada recipes page.
How could it not? If you eat your salad while sitting in your kid’s sandbox, you might just be convinced. No, not quite?
What you need to make this recipe
- canned coconut milk
- pineapple juice
- olive oil
- apple cider vinegar
- honey – or agave nectar
- fresh ginger
- red pepper flakes
- spring mix salad greens
- red bell pepper
- pineapple chunks
- garlic-pepper seasoned salt
- jumbo shrimp
- shredded coconut
- macadamia nuts
- bamboo skewers or a grill pan
How to make Grilled Shrimp Salad with Pina Colada Vinaigrette
To make the dressing:
Place the coconut milk, pineapple juice, 2 Tablespoons of oil, honey, fresh ginger and crushed red pepper flakes in a glass jar with a lid. Shake to thoroughly combine.
Place in the refrigerator until ready to serve.
To make the grilled shrimp:
Preheat grill over medium-high heat. Combine two tablespoons of oil with the garlic-pepper season salt in a small bowl.
Thread the shrimp onto skewers. Place on a baking sheet or large plate and brush with the seasoned oil.
Place the skewered shrimp on the grill over direct heat and cook for 2 minutes.
Turn the shrimp over and cook until pink and cooked through, about 1 to 2 additional minutes.
Remove from heat and set aside.
To assemble the salad:
In a large bowl, combine salad greens, pepper slices and pineapple chunks. When ready to serve, top salad with grilled shrimp and shredded coconut.
Serve with vinaigrette and chopped macadamia nuts.
The macadamia nuts are heavy and fall straight to the bottom of the salad!
Recipe Notes:
- To grill indoors – heat a cast iron grill pan on the stove-top until hot. Place the shrimp on the pan and cook for 2 minutes, flip with tongs and cook until pink and cooked through.
- To grill without skewers, indoors or out – simple cook on a grill pan as detailed above. ^^^
- Feel free to substitute flaked or shaved coconut for the shredded.
- I used roasted, salted macadamia nut pieces.
More delicious salad recipes
- Pesto Chicken Salad
- Cilantro-Lime Steak Salad
- Chef’s Salad
- Tex-Mex Chopped Chicken Salad
- Asian Sesame Chicken Salad
- Southwest Chicken Salad for Summer
Enjoy!!
Pina Colada Shrimp Salad
Equipment
- Barbecue Grill or Grill Pan
Ingredients
Pina Colada Vinaigrette
- ½ cup canned coconut milk shake can before opening
- ½ cup pineapple juice
- 2 Tablespoons light olive oil
- 1 Tablespoon apple cider vinegar
- 1.5 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
- 1 Tablespoon honey substitute agave nectar or 6 drops of liquid stevia – omit for Whole30
- pinch crushed red pepper flakes
Grilled Shrimp
- 2 Tablespoons olive oil
- 1 teaspoon garlic-pepper seasoning salt or lemon-pepper seasoning
- 1 pound jumbo shrimp peeled and deveined
Salad
- 8 cups spring mix salad greens
- 1 red bell pepper seeded, cut in half, then cut into 1/4-inch strips
- 2 cups fresh pineapple chunks I cut mine into wedges
- ¼ cup unsweetened, shredded coconut
- ½ cup roasted macadamia nuts
Instructions
For the Dressing
- Place the coconut milk, pineapple juice, 2 Tablespoons of oil, honey, fresh ginger and crushed red pepper flakes in a glass jar with a lid. Shake to thoroughly combine.
- Place in the refrigerator until ready to serve.
Grilled Shrimp
- Preheat grill over medium-high heat. Combine two tablespoons of oil with the garlic-pepper season salt in a small bowl.
- Thread the shrimp onto skewers. Place on a baking sheet or large plate and brush with the seasoned oil.
- Place the skewered shrimp on the grill over direct heat and cook for 2 minutes. Turn the shrimp over and cook until pink and cooked through, about 1 to 2 additional minutes.
- Remove from heat and set aside.
To Assemble Salad
- In a large bowl, combine salad greens, pepper slices and pineapple chunks. When ready to serve, top salad with grilled shrimp and shredded coconut.
- Serve with vinaigrette and chopped macadamia nuts.
Notes
- To grill indoors – heat a cast iron grill pan on the stove-top until hot. Place the shrimp on the pan and cook for 2 minutes, flip with tongs and cook until pink and cooked through.
- To grill without skewers, indoors or out – simple cook on a grill pan as detailed above. ^^^
- Feel free to substitute flaked or shaved coconut for shredded.
- I used roasted, salted macadamia nut pieces.
