Russian Shrimp And Pineapple Salad Recipes

ASIAN SHRIMP, PINEAPPLE, AND PEANUT SALAD

Asian Shrimp, Pineapple, and Peanut Salad image

Provided by Jill Dupleix

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

Dressing:
2 tablespoons fresh lime juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons olive oil
1 tablespoon sugar
1/2 cup thinly sliced shallots (about 2 large)
1 small jalapeño chile, thinly sliced
3 tablespoons (packed) fresh mint leaves
Salad:
16 peeled deveined cooked large shrimp with tails intact
6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1 1/4 cups)
1 large avocado, halved, pitted, peeled, coarsely chopped
2 tablespoons salted peanuts
1 lime, cut into 8 wedges (for garnish)

Steps:

For dressing:
Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.
For salad:
Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.
Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

SHRIMP & PINEAPPLE RICE SALAD

Shrimp & Pineapple Rice Salad image

Never thought rice pilaf could be so exciting? That's because you've never tried this rice with shrimp, pineapple and veggies.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield Makes 6 servings.

Number Of Ingredients 7

Ingredients

3 cups cleaned medium shrimp (1-1/2 lb.), cooked
3 cups cooked rice
1/2 of a medium pineapple, peeled, cored and cut into bite-sized chunks
1 small green pepper, chopped
1/2 of a medium cucumber, chopped
4 green onions, sliced
3/4 cup KRAFT Classic Ranch Dressing

Steps:

Toss all ingredients except dressing in large bowl.
Add dressing; mix lightly. Cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 225 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

PASTA AND SHRIMP SALAD

Pasta and Shrimp Salad image

Pineapple is one of our state's best-known products. It's delicious paired with shrimp and pasta in this crowd-pleasing salad, which is great for luncheons.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 can (20 ounces) pineapple chunks
2 teaspoons cornstarch
1/2 to 1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise
1/3 cup sour cream
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked medium pasta shells
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped sweet red pepper

Steps:

Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream., In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 248 calories, Fat 10g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 179mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 2g fiber), Protein 14g protein.

SHRIMP PO'BOYS WITH PINEAPPLE SLAW

Shrimp Po'Boys with Pineapple Slaw image

This twist on the traditional po'boy sandwich adds flavor and veggies while reducing fat and calories. For a smoked flavor, grill the shrimp. For a lower-carb option, serve the po'boy open-faced on a baguette half. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/3 cup egg substitute
1/2 cup panko bread crumbs
2 tablespoons reduced-sodium Creole seasoning
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 cups broccoli coleslaw mix
1 cup unsweetened pineapple tidbits, drained, 3 tablespoons liquid reserved
2 green onions, chopped
1/2 cup reduced-fat mayonnaise
6 hoagie buns, split and toasted
4 tablespoons reduced-fat tartar sauce
3 medium tomatoes, sliced

Steps:

Preheat oven to 400°. Pour egg substitute into a shallow bowl. In a separate shallow bowl, mix bread crumbs and Creole seasoning. Dip shrimp in egg substitute, then in crumb mixture, patting to help coating adhere. Bake in a greased 15x10x1-in. pan until shrimp turn pink, 7-9 minutes. Keep warm., Meanwhile, combine broccoli slaw, pineapple and green onions. In a small bowl, whisk together mayonnaise and reserved pineapple liquid until smooth. Add to broccoli mixture; toss to coat., To serve, spread hoagie buns with tartar sauce. Divide tomato slices and shrimp among buns. Top with pineapple broccoli slaw.

Nutrition Facts : Calories 420 calories, Fat 13g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 1430mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 3g fiber), Protein 23g protein.

RUSSIAN SHRIMP AND PINEAPPLE SALAD

Russian Shrimp and Pineapple Salad image

A classic Russian layered salad with shrimp, canned pineapple, hard-boiled eggs, and Cheddar cheese. It is served with mayonnaise.

Provided by LadyDi

Categories Shrimp Salad

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

½ teaspoon salt, or to taste
1 pound uncooked medium shrimp, peeled and deveined
½ cup mayonnaise, divided
4 hard-boiled eggs, peeled and grated
1 (8 ounce) can pineapple, drained and finely chopped
¾ cup grated aged Cheddar cheese

Steps:

Bring a saucepan of water and salt to a boil, add shrimp, and cook until pink, 3 to 5 minutes. Drain and cool, about 30 minutes. Spread out cooled shrimp on a serving platter and top with 1/2 the mayonnaise.
Mix grated eggs and remaining mayonnaise in a bowl and spread on top of the shrimp. Sprinkle with pineapple pieces. Top with Cheddar cheese.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 6.9 g, Cholesterol 264.1 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 7 g, Sodium 584.2 mg, Sugar 5.9 g

CALIFORNIA SHRIMP AND PINEAPPLE SALAD

California Shrimp and Pineapple Salad image

A very different type of fruit salad. You can used precooked frozen, thawed shrimp for this - they should be small to medium sized shrimp. Canned pineapple is not recommended.

Provided by HeatherFeather

Categories Pineapple

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb cooked baby shrimp, peeled
1 lb green seedless grape, halved
3 stalks celery, diced or sliced
4 ounces sliced almonds
4 ounces canned water chestnuts, drained,sliced
8 ounces canned lychees, drained (optional)
1 small fresh pineapple, peeled,cored,and in chunks
1 1/2 cups mayonnaise
1 tablespoon honey
1 tablespoon reduced sodium soy sauce
2 tablespoons mild curry powder
1/2 lime, juice of
lettuce leaf, for garnish

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.

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