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Tropical Shrimp Spinach Salad
Tropical Shrimp Spinach Salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Tropical shrimp salad with mango, goat cheese, and coconut.
Ingredients:
  • 3 fluid ounces pineapple juice
  • 3 tablespoons orange juice
  • 0.25 cup extra-virgin olive oil
  • salt and pepper to taste
  • 1 pound large peeled and deveined cooked shrimp
  • 1 tablespoon extra-virgin olive oil
  • 1 (10 ounce) bag baby spinach leaves
  • 1 mango - peeled, seeded and diced
  • 0.5 cup chopped macadamia nuts
  • 0.5 cup dried banana chips
  • 4 ounces crumbled goat cheese
  • 0.75 cup sweetened flaked coconut, toasted
Instructions:
  • Whisk together pineapple juice, orange juice, and 1/4 cup of olive oil for the dressing. Season with salt and pepper. Brush shrimp with 1 tablespoon of olive oil and season with salt and pepper. Combine spinach leaves, mango, macadamia nuts, and banana chips in a large mixing bowl.
  • Preheat a large skillet over medium-high heat. Cook the shrimp in the skillet until just heated through in the center, about 1 minute per side.
  • Drizzle the spinach mixture with the salad dressing and toss well. Divide the mixture onto four plates, then top with warm shrimp and goat cheese. Allow the warmth of the shrimp to melt the goat cheese slightly. Finish by sprinkling with toasted coconut flakes before serving.

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