This vibrant tropical salad combines perfectly spiced jerk shrimp with sweet pineapple, crisp vegetables, and a zesty lime dressing that transports you straight to the Caribbean with every colorful, flavorful bite.
Recipe Details
Ingredients
- 680g large shrimp, peeled and deveined
- 15ml Caribbean jerk seasoning blend
- 30ml extra virgin olive oil
- 150g mixed salad greens
- 300g fresh pineapple, diced
- 1 large red bell pepper, thinly sliced
- 1 medium cucumber, diced
- 1/4 small red onion, thinly sliced
- 1 large ripe avocado, sliced
- 225g cherry tomatoes, halved
- 60ml fresh cilantro, chopped
- 60ml fresh lime juice
- 5ml lime zest
- 15ml honey
- 5ml Dijon mustard
- 1 clove garlic, minced
- 2.5ml sea salt
- 1.25ml freshly ground black pepper
- 30ml toasted coconut flakes (optional)
Instructions
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Pat 680g large shrimp completely dry with paper towels. In a bowl, toss shrimp with 15ml Caribbean jerk seasoning blend and half of the 30ml extra virgin olive oil until evenly coated. Let marinate for 10 minutes at room temperature.
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Meanwhile, prepare the dressing by whisking together 60ml fresh lime juice, 5ml lime zest, 15ml honey, 5ml Dijon mustard, 1 clove garlic, 2.5ml sea salt, and 1.25ml freshly ground black pepper in a small bowl. Slowly drizzle in remaining 30ml extra virgin olive oil while whisking until emulsified.
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Heat a large skillet or grill pan over medium-high heat. Cook marinated 680g large shrimp for 2-3 minutes per side until pink, opaque, and cooked through with nice grill marks. Remove from heat and let cool slightly.
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In a large salad bowl, combine 150g mixed salad greens, 300g fresh pineapple, 1 large red bell pepper, 1 medium cucumber, 1/4 small red onion, and 225g cherry tomatoes.
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Add the warm jerk shrimp to the salad along with 1 large ripe avocado slices. Drizzle with the lime dressing and toss gently to combine.
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Garnish with 60ml fresh cilantro and 30ml toasted coconut flakes (optional) if using. Serve immediately while the shrimp is still warm.
Tips
Shrimp Selection: Use large shrimp (21-25 count per pound) for the best texture and presentation. Ensure they're completely thawed and patted dry before seasoning.
Jerk Seasoning: Look for authentic Caribbean jerk seasoning blends, or make your own with allspice, thyme, scotch bonnet peppers, garlic, and ginger. Adjust the amount based on your heat preference.
Pineapple Prep: Fresh pineapple is essential for this dish. Choose one that gives slightly when pressed and has a sweet aroma at the base. Avoid canned pineapple as it's too sweet and lacks the bright acidity needed.
Assembly Timing: Add the avocado and dressing just before serving to prevent the avocado from browning and the greens from wilting.
Make-Ahead: The shrimp can be cooked and the vegetables prepped several hours ahead. Store components separately and assemble just before serving.
Heat Level: If the jerk seasoning is too spicy, mix it with a bit of brown sugar or add more honey to the dressing to balance the heat.
Coconut Enhancement: Toasting your own coconut flakes adds incredible flavor. Toast unsweetened coconut flakes in a dry pan over medium heat until golden and fragrant.
Wine Pairing: This salad pairs wonderfully with a crisp Sauvignon Blanc, Pinot Grigio, or even a light beer like a wheat beer or lager.