The shrimp and pineapple salad is the most delicious. Recipes for exotic salads with shrimp and pineapple

This Shrimp and Pineapple Salad is Traditional New Year's salad in our family. Every year on the night from December 31 to January 1, he appears on festive table in the company of Olivier and herring under a fur coat. I did it in the most different variations, tried different sauces and changed additional ingredients. And today the most delicious recipe for shrimp salad with pineapple looks exactly like what I will show you. There are no difficulties or peculiarities in preparing and cutting ingredients. So I don't suggest you step by step photos– there’s really nothing to film here. Peel the shrimp, chop the vegetables and fruits, mix the sauce. The main thing in this salad is not the skill of the cook, because anyone can prepare a salad, but a set of ingredients whose task is to maximize the taste of the shrimp. Maybe in ten years I'll get a taste of this shrimp salad with pineapples to perfection, but for now it seems to me that there is simply nowhere else to go. I want to warn fans right away healthy eating– salad with mayonnaise. And although it is diluted by half with tomato puree from fresh tomatoes, it still low calorie sauce you can't name it. You can replace mayonnaise with sour cream if desired, but then you will need to beat the sauce more thoroughly.

Ingredients:

• Shrimp – 450 grams (unpeeled and undefrosted),
• Canned pineapple rings – 4 rings,
• Green seedless grapes – 10 pieces,
• Cherry tomatoes - 10 pieces,
• Leaf lettuce – 1 bunch (or half an assorted package),

For the sauce:

• Mayonnaise – 2 heaped tablespoons,
• 1 fresh tomato medium size,
• Sweet chili sauce - 2 teaspoons (you can do without it if you don’t find it on sale)

How to make shrimp and pineapple salad

1. I buy shrimp by weight, boiled and frozen; there is no need to cook them, you just need to defrost them. I fill them with water to speed up the process and change it periodically until the shrimp are completely thawed and soft. They can now be cleaned by separating the heads and removing the meat from the shell.

2. You can take absolutely any salad leaves, as a last resort, when there were no longer any on sale during the holidays. lettuce, I took Chinese cabbage and it turned out quite tolerable. The salad needs to be washed and be sure to shake off excess water; you can even dry it by blotting it with a towel. Otherwise, the salad will come off with water.

3. I always buy canned pineapples. I tried to take a fresh one - it was somehow hard, sour and viscous. Of course, if in your area they sell ripe and fragrant pineapples that smell like the sweet tropics, then feel free to take them for salad. It contains a piece about 10 centimeters thick. If you buy pineapples in cans, like me, then I advise you to buy washers rather than pieces, because the pieces are chopped from waste left over from the production of washers - the quality is appropriate. In addition, it is very convenient to cut the washers into slices - the size is about 0.5 centimeters on the wide side.

4. Tomatoes and grapes need to be washed and cut into halves.

5. Place everything in salad bowls, maybe in layers, try to make the salad look more beautiful, fortunately it’s not difficult with such a food set.

6. All that remains is to mix the sauce. This is how it is done. Place 2 heaped tablespoons of mayonnaise in a bowl. Cut the tomato in half, take a grater, place it on a plate and grate the cut side of the tomatoes with small cloves. You will have tomato skins in your palm, and fresh fragrant food on your plate. tomato puree. Pour it into the bowl with mayonnaise. If you add sauce sweet chili(it is usually sold in the same place as soy), then add that too. Next, take a whisk (or a fork if you don’t have one) and whisk the sauce until smooth. It will turn out pink, quite light and very, very tasty. Pour the sauce over the salad and serve immediately. It can be served in salad bowls or wine glasses, or in a democratic version - on a platter. Usually, few people notice what the salad looks like, because it is swept away instantly.

Bon appetit!

Exotic seafood dishes for which Mediterranean cuisine is famous are interesting unusual combinations tastes. The salad with pineapple and shrimp especially stands out. It is prepared in many variations, which differ in the method culinary processing crustaceans, additional components, the composition of the dressing. In addition to the excellent combination of flavors, delicate seafood and juicy pineapple stand out useful properties. This dish is a source of vitamins B12, B5, PP, group K, potassium, sulfur, calcium, phosphorus, etc.

How to make shrimp and pineapple salad

This snack has two main components that require preparation before use. The shape of the cut, the method of culinary and heat treatment of the remaining ingredients depend on the recipe used. Explore simple recommendations for assembling and preparing the salad:

1. Thermal processing of seafood. Most of the flavor of a shrimp comes from its shell and head - do not separate them before boiling or frying. The crustacean meat itself is very tender and quickly turns into “rubber” under the influence of high temperature. Cook small cocktail shrimp in boiling water for 1–1.5 minutes. Royal and brindle, large in size - 2-3 minutes. Fry crustaceans for 3-5 minutes on both sides.
2. Preparing the pineapple. Fresh fruit It is best to peel and cut with a long, narrow fillet knife. Unscrew the leaves by holding them through a towel and cutting off both ends of the fruit to stabilize it. Peel the peel in strips in one motion from top to bottom. From a can canned pineapples Drain the syrup, place the pulp in a colander, and let the excess liquid drain. Otherwise, the juice will mix with the dressing and the salad will “float.”
3. Citrus. The taste and aroma of lemon and lime goes well with seafood. Add a couple of drops of freshly squeezed citrus juice to the finished dish before serving.
4. Sauce. It’s better to season this snack thick sauce based heavy cream, mayonnaise, sour cream.

Shrimp and Pineapple Salad Recipe

Popular and delicious combination products has proven itself in a variety of bright holiday recipes. Boiled or salted fish, poultry meat, fresh vegetables, greens, cheeses. The delivery forms also differ. Classic dish, in which all the ingredients are simply mixed, decorated with sprigs of fresh herbs. More complex options (puff pastry, in tartlets, exotic salad with pineapple and shrimp, etc.) are sprinkled with grated egg yolk, decorated with lemon and lime rings.

With Chiken

• Time: 40 minutes.
• Number of servings: 5–6 persons.
• Calorie content of the dish: 154 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Mediterranean.
• Difficulty: medium.

Prepare hearty salad with shrimp and pineapple, complemented by juicy chicken fillet. It comes out sweetish delicate snack, which will be great start lunch. To make the dish more rich taste, let it brew a little, leaving it in the refrigerator for half an hour. After this, the salad can be served, stirring again and sprinkled with chopped herbs.

Ingredients:

• skinless chicken fillet – 200 g;
• canned pineapple – 300 g;
• green sweet peas – 150 g;
• mayonnaise – 5 tbsp. l.;
• cheddar cheese – 100 g;
• vegetable oil– 1 tbsp. l.

Cooking method:

1. Thaw seafood under running water cold water, boil, peel.
2. Chicken fillet disassemble into fibers, fry on vegetable oil before golden brown crust.
3. Cool the fried fillet and cut into medium cubes.
4. Grate the cheese.
5. Place the canned pineapples in a colander and let the syrup drain.
6. Green pea Blanch in boiling water until it starts to float.
7. Mix all ingredients, season with mayonnaise, mix thoroughly.

With cheese

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 165 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Mediterranean.
• Difficulty: easy.

Prepare original and beautiful salad with boiled shrimp and pineapple in crispy tartlets from shortcrust pastry. Hot juicy snack under baked cheese crust has an amazing aroma. To prevent the thin edges of the tartlet from burning during temperature treatment, wrap them in 2-3 layers of thin food foil. Remember that the dough from which the baskets are made quickly becomes saturated with juices and becomes soggy.

Ingredients:

• frozen cocktail shrimp – 200 g;
• fresh pineapple – 200 g;
• bell pepper red – 2 pcs.;
• mayonnaise – 2 tbsp. l.;
• fresh basil – 1 bunch;
• cheddar cheese – 100 g.
• tartlets – 6 pcs.

Cooking method:

1. Boil the shrimp in boiling water, adding a pinch of salt, peel and cool.
2. Peel the pineapple, remove the leaves, ends, and core. Cut the pulp small cubes.
3. Grate the cheese.
4. Wash the bell pepper, cut in half, remove the seeds and stem. Cut the pulp into small cubes.
5. Drench the basil with water and remove the stems. Chop the leaves.
6. Combine mayonnaise, half the cheese, pepper, pineapple pulp, basil.
7. Divide the filling into equal portions among the tartlets.
8. Place seafood on top and sprinkle with remaining cheese.
9. Bake for 15 minutes at 180°C.

In sour cream sauce

• Time: 1 hour.
• Number of servings: 3–4 persons.
• Calorie content of the dish: 130 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Austrian.
• Difficulty: medium.

Prepare delicate salad in sour cream sauce. This snack good for people watching their weight: pineapple pulp contains the substance bromelain, which is a natural fat burner. Follow sour cream sauce during cooking. Remember that flour cannot be heated in a frying pan for a long time - wait until its original smell completely disappears.

Ingredients:

• canned pineapple rings – 200 g;
• cocktail shrimps – 200 g;
• sour cream 30% – 50 ml;
• butter– 20 g;
• wheat flour – 20 g;
• dill - 1 bunch.

Cooking method:

1. Heat the flour in a frying pan until the color changes slightly and a nutty smell appears.
2. Add butter, stir until smooth.
3. Pour in sour cream, reduce heat. Stirring, bring to a boil, cool.
4. Sprinkle dill with water, remove stems, chop, add to sour cream sauce.
5. Pineapple rings Drain in a colander, drain the syrup, cut into medium cubes.
6. Boil shrimp in salted water, peel and cool.
7. Mix the ingredients, add sour cream sauce, stir.

With salmon

• Time: 1 hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 124 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Mediterranean.
• Difficulty: medium.

Prepare a beautiful vegetable salad with seafood in halves fresh pineapple. Ready dish stands out beautiful appearance, original presentation, low calorie content. To avoid injury from the tough leaves and skin of the fruit when removing the pulp, wrap them in a thick towel or 3-4 layers of thick kitchen paper napkins.

Ingredients:

• lightly salted salmon fillet – 100 g;
• king prawns – 150 g;
• pineapple – 1 pc.;
• red bell pepper – 30 g;
• tomato – 1 pc.;
• olive oil– 1 tbsp. l.;
• basil – 1 bunch;
• cucumber – 100 g;
• garlic – 3 teeth;
• parsley – 1 bunch;
• iceberg salad – 60 g.

Cooking method:

1. Boil the shrimp in salted water, remove the shells, remove the tails and entrails. Cool the meat.
2. Cut the pineapple in half without removing the leaves. Cut out the core and flesh to form a “boat”.
3. Wash the basil and remove the stems.
4. Wash the tomato, remove the stem, slice in large pieces.
5. Peel the garlic.
6. Wash the bell pepper, remove the seeds and stem.
7. Combine olive oil, bell pepper, tomato, basil, garlic. Grind using a blender.
8. Wash the cucumber, cut off the ends, chop into thin slices.
9. Dust the lettuce leaves with water and tear them randomly.
10. Drench the parsley with water and separate it into individual branches.
11. Cut the salmon fillet into thin slices.
12. In a separate plate, combine the cucumber, lettuce leaves, prepared salsa sauce, mix thoroughly.
13. Place mixed vegetables among pineapple boats.
14. Place seafood on top and garnish with parsley.

With squid

• Time: 40 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 68 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Mediterranean.
• Difficulty: easy.

Prepare very easy and healthy diet salad from seafood. The dish is perfect for a light snack or serving before dinner. Garnish the appetizer with lemon and lime rings. Remember that squid meat is very tender and quickly becomes tough when cooked. heat treatment. Cook the rings by immersing them in boiling water for 50–60 seconds.

Ingredients:

• frozen squid rings – 100 g;
• lemon – 1 pc.;
• iceberg salad – 100 g;
• onion – 50 g;
• tiger shrimps – 200 g;
• canned pineapple rings – 100 g;
• olive oil – 2 tbsp. l.;
• ground black pepper – 1 pinch;
• dried ginger – 1 pinch;
• coriander – 1 pinch;
• Cherry tomatoes – 10 pcs.

Cooking method:

1. Boil the shrimp and peel.
2. Defrost squid rings under running water warm water, boil.
3. Cut the pineapple rings into medium cubes and place in a colander.
4. Peel the onion, remove the ends, cut into small cubes.
5. Wash the lettuce leaves and cut them.
6. Wash the cherry tomatoes and cut them in half.
7. Combine olive oil, pepper, ginger, coriander, mix.
8. Assemble the salad, season with oil and spices, stir. Garnish with seafood and squeeze the juice of half a lemon on top.

• Time: 30–40 minutes.
• Number of servings: 4–5 persons.
• Calorie content of the dish: 164 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

Start your lunch with something hearty vegetable salad with seafood and juicy pineapple. For beautiful presentation Place the appetizer in a round salad bowl, press down with a press, and leave in the refrigerator for an hour. Then carefully turn the bowl over. Place the appetizer, frozen in a hemisphere, on a flat, wide plate. Only after this decorate the salad with grated yolk and herbs.

Ingredients:

• avocado – 2 pcs.;
• frozen cocktail shrimp – 150 g;
• chicken egg – 3 pcs.;
• canned corn – 150 g;
• cheddar cheese – 75 g;
• red onion – 50 g;
• pineapples canned in pieces– 150 g;
• mayonnaise – 3 tbsp. l.;
• parsley - 1 sprig.

Cooking method:

1. Boil chicken eggs hard, remove the shell, separate the yolk. Cut the whites into medium cubes.
2. Defrost the shrimp under running warm water, boil and peel.
3. Wash the avocado, remove the skin, cut in half, remove the pit. Cut the pulp into medium cubes.
4. Peel the onion, cut off the ends, and chop into thin short strips.
5. Place the pineapples in a colander and let the syrup drain.
6. Finely grate the cheese.
7. Drain the corn in a colander.
8. Mix the ingredients and season with mayonnaise.
9. Top with grated egg yolk and a sprig of parsley.

Video

Salad with shrimp and pineapple cannot be called a trivial dish. This combination will appeal to lovers of unusual, daring culinary experiments. In the selection we offer best recipes and reveal the secret of the sauce from best chefs peace.

Simple salad with shrimp and pineapple

Shrimp is a record holder for pure protein content, which is very important for the body. Pineapple is known for its ability to burn fat, and together they create a surprisingly healthy tandem that is also very tasty. The sweetness of the fruit and the pleasant sea shrimp note sound harmonious in the salad. But the main highlight is the sauce: it delicately highlights the dish and does not add calories.

Try not to dress salads with seafood with banal mayonnaise; it is fatty, excessively high in calories; perfect base for the sauce - cream or unsweetened Greek yogurt.

Required components:

• a pack of boiled frozen shrimp, maybe tiger shrimp 500 g;
• cream 35% fat – 100 ml;
• a teaspoon of delicious quality ketchup;
• a tablespoon of cognac;
• a little salt.

How we will cook:

Place the shrimp in boiling salted water and boil for 3-4 minutes, then cool and peel.

1. Salt the juice from the pineapple and cut into 1 cm cubes.
2. Let's combine shrimp and pineapples.
3. Prepare the sauce: mix cream with ketchup, add cognac.
4. Season the salad with the sauce.
5. Let the snack brew for 30 minutes in the refrigerator.
6. Serve in a beautiful transparent salad bowl or serving glasses, garnished with a sprig of green basil or a slice of lemon.

The salad turns out interesting, rich, and does not require any additions. The ideal accompaniment is a glass of young white wine.

With added chicken

With shrimp, pineapple and chicken, you get another option, no less interesting for gourmets, but a little more satisfying. If you don’t want to disrupt its lightness or add calories, we recommend using fillet chicken breast, not pink meat.

Some seasoning manufacturers offer ready-made kits for seafood salads; their advantage is a balanced composition; but read the packaging carefully: monosodium glutamate (flavor enhancer) should not be present in the spices.

Required components:

• canned in own juice pineapple 350 g;
• a pack of boiled frozen shrimp 450 g;
• cream 35% fat – 100 ml;
• breast fillet – 300 g;
• Dijon mustard;
• a little salt.

Cooking instructions

1. Boil the chicken, cool, cut into small squares.
2. Salt the juice from the pineapple and chop it to the size of chicken meat.
3. Lightly boil and peel the shrimp.
4. Combine shrimp, pineapple, chicken.
5. Lightly whip the cream, add a spoonful of soft mustard for spice.
6. Season the salad with sauce.

Step 1: prepare the shrimp.

Step 2: prepare the eggs.

Step 3: Slice the pineapples.

Step 4: prepare the cheese.

Step 5: chop the parsley.

Step 6: Dress the salad.

Step 7: Serve the shrimp and pineapple salad.

Bon appetit!

This salad can be seasoned not only with mayonnaise, but also with sour cream or homemade yogurt.

It is not necessary to add parsley to the salad, but if you are a big fan of greens, then you can supplement the dish with dill or lettuce leaves.

Sometimes a small amount is added to this salad. green apple to add sourness to the dish.

You can purchase shrimp already boiled, then the cooking time will be reduced to 3 - 5 minutes, depending on the size.

To prepare such a nutritious, but at the same time low-calorie salad with shrimp and pineapple required following products:

• . eggs (boiled) - 3 pcs.
• . shrimp (in fresh) - 150 g
• . hard cheese (the type will depend on personal preference) - 100 g
• . pineapples (in canned) - 150 g
• . lemon juice - 2 teaspoons
• . Iceberg lettuce leaves - several pieces
• . fresh dill - 20 g
• . olive oil - to taste

A salad with shrimp and pineapple, the recipe for which is incredibly simple, is not only the most popular delicacy in a restaurant, but also a welcome “guest” on the home holiday table. And this is due not only to his amazing taste qualities, but also by the characteristics of the ingredients themselves, which are used in the manufacturing process.

Came to us from Mediterranean cuisine, this unique salad with shrimp, pineapple and cheese will not harm your figure in any way. Moreover, it can bring great benefits to the whole body.

Benefits of products

Shrimp is a truly dietary product, which will be a godsend for all gourmets who care about the elegance of their own figure. Indeed, by constantly eating such small crustaceans, you can achieve amazing results, since their calorie content per 100 g is only 98 kcal.

Moreover, fried in aromatic oil, such seafood will be an ideal source of natural protein. The tender meat of shrimp is rich in zinc, which is responsible for metabolic activity.

Salad with pineapple, shrimp and crab sticks will improve the functioning of the heart, brain and blood vessels, and also reduce cholesterol levels in the body.

Pineapple is no less useful. This tropical fruit with an incredibly pleasant aroma and spicy taste will become the most the best decoration any dish.

It contains great amount useful components(vitamins B12, C, B1 and B2, PP, A), which will not only improve your mood, but also fill the body with energy and health. That is why, eating a salad of pineapple, shrimp and Chinese cabbage, you can get a lot of positive emotions.

By choosing a salad with shrimp, pineapple and apple to treat your family or guests, every housewife will be able to leave only the most positive impressions about herself. Moreover, his traditional recipe can be constantly improved and supplemented with new ingredients that will give a more piquant and exotic taste.

Apples, Chinese cabbage, corn is just a small list of products that can harmoniously combine with pineapple and shrimp. A salad made from shrimp, pineapple and avocado, or a version supplemented with chicken, will be no less original.

However, first you will still need to familiarize yourself with the classic recipe for such a delicious salad.

Cooking process

Cooking method traditional salad from shrimp and pineapple:

1. Chicken eggs are boiled hard for 10 minutes. After cooling completely, they should be peeled and cut into small cubes (if we are talking about holiday dish, then for greater efficiency it is worth cutting them into quarters);
2. WITH canned pineapple the liquid is drained and the fruit itself is chopped small pieces;
3. The dill, thoroughly washed and dried with a paper napkin, is finely chopped (if desired, it can be replaced with parsley, basil or cilantro);
4. If fresh peeled shrimp are used to prepare the salad, then their weight should be 150 g. When using frozen seafood, it is best to take about 200 g. Cook the shrimp in lightly salted water for no more than 3 minutes. Then they move into a colander until the water is completely removed. For more flavor, you can put a few peas of allspice, a sprig of dill and Bay leaf;
5. The cheese should be grated using a fine grater;
6. We put the salad together: carefully place a layer of pineapples on the lettuce leaves laid out on the bottom of the plate, boiled eggs and shrimp. The whole composition will be completed with grated cheese;
7. To prepare the dressing, you will need to mix olive oil and freshly squeezed lemon juice in the proportions that best suit your taste.

That's all! About 20 minutes of cooking, and amazingly healthy and delicious salad made from shrimp, pineapple and eggs!

Execution options

There can be a huge number of variations of this salad. For example, instead of boiled shrimp You can use seafood fried in oil. This also applies to pineapple, which can be added fresh to the salad. You can also make a salad of shrimp, corn and pineapple, which will have an even more unusual and fresh taste.

No less experiments can be done with gas stations. Not only olive oil mixed with lemon juice, but also sour cream or mayonnaise are ideal for this dish.

Regarding salad decoration, pineapple slices or several king prawns laid out in a heap are ideal for these purposes.

If we are talking about a salad with chicken, shrimp and pineapple, then a variety of greens are ideal for decorating it. Everything will depend on the creativity and imagination of the hostess herself!