California Shrimp And Pineapple Salad Recipes

AIR FRYER COCONUT SHRIMP WITH PINEAPPLE SALAD

Steps:

• Line a baking sheet with parchment paper. Season the shrimp with 1/2 teaspoon salt and a few grinds of pepper. Beat the eggs in a large shallow bowl with a pinch of salt. Toss the coconut and panko together in another large shallow bowl. Dip the shrimp in the egg, letting the excess drip back into the bowl. Then, drop the shrimp in the coconut mixture and toss to coat, pressing with your fingers to adhere evenly. As you coat the shrimp, lay them on the baking sheet.
• Brush an air fryer rack with olive oil and preheat to 375˚ F. When the air fryer is ready, add half of the shrimp and cook, turning halfway through, until golden brown and cooked through, 6 minutes. Remove to a plate and repeat with the remaining shrimp.
• While the shrimp cook, combine the pineapple, bell pepper and red onion in a bowl. Drizzle with the olive oil, lime juice and sweet chili sauce; season with 1/2 teaspoon salt and a few grinds of pepper. Toss well.
• Before serving, add the watercress to the pineapple salad and toss. Serve the shrimp with the salad and more sweet chili sauce for dipping.

CALIFORNIA SHRIMP AND PINEAPPLE SALAD

Steps:

• In a large bowl,mix together shrimp, grapes, celery, almonds, water chestnuts,and lichees.
• Gently stir in pineapple.
• Mix together the dressing ingredients.
• Set out 4 serving plates and line with clean lettuce leaves.
• Portion out the salad into mounds atop the lettuce leaves and drizzle with some of the dressing on each.
• Serve remaining dressing on the side.

APPLE AND PINEAPPLE SALAD

Steps:

• Boil 3 cups of water.
• Slightly puch the ginger and garlic cloves with the flat side of the knife so that they appear squashed.
• Add the chicken, garlic and ginger cloves, salt and pepper.
• Let this boil for 20-25 minutes.
• After the chicken is properly boiled, strain out the water (throw away the galic and ginger cloves). Keep chicken aside and let it cool.
• Cut the apple into bite size and dry out the pineapple bits.
• Get back to the chicken: cut the breast into small, bite sized pieces.
• In a mixing bowl, add the apples,chicken and pineapple.
• Add the mayonnaise and cream an mix well.
• If it turns out a little stiff add just 1 tbsp of the pineapple water from the tin.
• Decorate with pineapple or apple chunks and serve for a light and healthy lunch!