Shrimp Pineapple Rice Salad Recipes

PINEAPPLE SHRIMP FRIED RICE

Pineapple Shrimp Fried Rice image

Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!

Provided by Gina

Categories Dinner

Time 30m

Number Of Ingredients 10

Ingredients

3 cups cooked brown rice (from 1 1/2 cups uncooked)
1 teaspoon oil
1 1/4 lb large peeled and deveined shrimp (chopped into chunks)
1-1/2 cups fresh pineapple (diced (from 2 fresh))
5 large scallions (chopped)
3 cloves garlic (minced)
1 fresh chili pepper or jalepeno (chopped)
1 tablespoon soy sauce (or more to taste)
1 teaspoon fish sauce
cilantro for garnish

Steps:

Cook brown rice according to package directions and set aside to cool.
If making pineapple bowls, cut each pineapple in half and hollow out both halves to make 4 bowls.
Cut a piece off the bottom of the pineapple halves to create a flat base.
Cut the pineapple into small pieces and set aside.
Heat a nonstick wok on high heat; when hot add oil.
Add shrimp and cook a few minutes until just opaque, 3 to 5 minutes; set aside.
Add the scallions, chili and garlic to the wok. Saute about 1 minute, then add the rice, shrimp and pineapple and stir a few times.
Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds.
Divide and transfer into the hollowed out pineapples and garnish with cilantro.

Nutrition Facts : ServingSize 1 pineapple half, Calories 431 kcal, Carbohydrate 60 g, Protein 34.5 g, Fat 5.5 g, SaturatedFat 0.5 g, Cholesterol 215 mg, Sodium 461 mg, Fiber 3 g, Sugar 6.5 g

SHRIMP AND RICE SALAD WITH PINEAPPLE VINAIGRETTE

Shrimp and Rice Salad With Pineapple Vinaigrette image

Provided by Molly O'Neill

Categories salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 cup 1/2-inch cubes pineapple
1 dried red chili pepper, seeded
1 teaspoon lemon zest
2 tablespoons lemon juice
1 small shallot, sliced
1 clove garlic, sliced
1/3 cup safflower oil
1/2 teaspoon kosher salt
A few grinds black pepper
2 tablespoons basil-flavored olive oil
1 1/4 pounds peeled rock shrimp
Salt to taste
5 cups cooked jasmine rice, cooled
3 scallions, thinly sliced
1/2 cup coarsely chopped basil
1/4 cup coarsely chopped mint
2 tablespoons finely chopped cashews

Steps:

To make the vinaigrette, process all the vinaigrette ingredients in a blender until smooth. Set aside.
To make the salad, heat the basil oil over high heat and add the shrimp. Season with salt and saute until the shrimp just turn pink, about 3 minutes. Set aside to cool.
When ready to serve, combine the vinaigrette, shrimp, rice, scallions, basil and mint and toss. Garnish with cashews and serve.

SHRIMP AND PINEAPPLE FRIED RICE

Shrimp and Pineapple Fried Rice image

Pineapple chunks give fried rice a tropical twist, while shrimp and cashews turn this simple favorite into a restaurant-quality meal everyone will love. -Lynne Van Wagenen, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 eggs
1 small onion, chopped
1 teaspoon canola oil
3 garlic cloves, minced
3 cups cooked instant brown rice
1 can (20 ounces) unsweetened pineapple chunks, drained
1/2 pound cooked medium shrimp, peeled and deveined
1/2 cup chopped cashews
1/2 cup frozen peas, thawed
2 green onions, sliced
3 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 teaspoon pepper

Steps:

In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.

Nutrition Facts : Calories 342 calories, Fat 10g fat (2g saturated fat), Cholesterol 128mg cholesterol, Sodium 521mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 4g fiber), Protein 16g protein.

SHRIMP RICE SALAD

Shrimp Rice Salad image

This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) frozen peas, thawed
3 cups cooked rice
1-1/2 cups chopped celery
1/4 cup chopped onion
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons curry powder
1/2 teaspoon celery seed
1/2 teaspoon salt
Leaf lettuce
Cherry tomatoes, optional

Steps:

In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

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