Grilled Shrimp Pineapple Mango Salad (Print Version)
Smoky grilled shrimp tossed with pineapple, mango, avocado, cucumber, herbs, pistachios, and honey lime dressing.
# Ingredients:
For the shrimp
01 -
1 lb (450 g) large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
3/4 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
For the salad
08 -
2 cups (330 g) fresh pineapple, diced
09 -
2 ripe mangoes, diced
10 -
1 red bell pepper, diced
11 -
1 medium cucumber, diced
12 -
1 large avocado, diced
13 -
1/4 cup (40 g) finely diced red onion
14 -
1 jalapeno, seeded and finely chopped, or 2 for more heat
15 -
1/4 cup (10 g) chopped fresh cilantro
16 -
1/4 cup (30 g) roasted pistachios, roughly chopped
For the honey lime dressing
17 -
3 tablespoons extra-virgin olive oil
18 -
2 tablespoons fresh lime juice
19 -
1 tablespoon honey
20 -
1/4 teaspoon kosher salt
21 -
1/8 teaspoon black pepper
# Instructions:
01 -
Pat the shrimp very dry. Toss with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
02 -
Heat a grill or grill pan to medium-high. Oil the grates lightly so the shrimp release cleanly.
03 -
Grill the shrimp for 2-3 minutes per side, until pink, lightly charred, and opaque in the center. Transfer to a plate.
04 -
In a large bowl, combine pineapple, mango, red bell pepper, cucumber, red onion, jalapeno, and cilantro. Add the avocado gently after the firmer ingredients are mixed.
05 -
In a small bowl, whisk olive oil, lime juice, honey, salt, and black pepper until glossy. Taste and adjust with more lime or salt if needed.
06 -
Add the grilled shrimp and dressing to the salad. Fold gently, then top with chopped pistachios. Serve right away or chill for 15 minutes.
# Notes:
01 -
Best served soon after tossing so the fruit stays crisp and the avocado stays neat.
02 -
For meal prep, keep dressing, shrimp, avocado, and pistachios separate until serving.