Tropical Fruit Shrimp And Pasta Salad Recipes

TROPICAL SHRIMP SPINACH SALAD

Tropical Shrimp Spinach Salad image

This salad is so light and refreshing. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!

Provided by MISSYLYNMITZ

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

3 fluid ounces pineapple juice
3 tablespoons orange juice
¼ cup extra-virgin olive oil
salt and pepper to taste
1 pound large peeled and deveined cooked shrimp
1 tablespoon extra-virgin olive oil
salt and pepper to taste
1 (10 ounce) bag baby spinach leaves
1 mango - peeled, seeded and diced
½ cup chopped macadamia nuts
½ cup dried banana chips
4 ounces crumbled goat cheese
¾ cup sweetened flaked coconut, toasted

Steps:

Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

Nutrition Facts : Calories 698.2 calories, Carbohydrate 32.9 g, Cholesterol 243.7 mg, Fat 49.5 g, Fiber 6.4 g, Protein 34.4 g, SaturatedFat 19.1 g, Sodium 499 mg, Sugar 21.5 g

THAI SHRIMP AND MANGO PASTA SALAD

Thai Shrimp and Mango Pasta Salad image

Thai dinner made ready in just 25 minutes! Shrimp and tropical fruit come together in this delicious pasta salad made with Betty Crocker® Suddenly Salad® classic salad mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

1 box (7.75 oz) Betty Crocker™ Suddenly Salad® classic salad mix
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon water
2 teaspoons sugar
1 teaspoon soy sauce
1/4 teaspoon crushed red pepper flakes
1/2 lb cooked medium (31 to 35 count) shrimp, peeled, deveined and tail shells removed
1/2 medium orange or red bell pepper, seeded, cut into bite-size pieces
1 medium mango, seed removed, peeled and cut into bite-size pieces
8 medium green onions, finely chopped (1/2 cup)
1/3 cup chopped fresh cilantro
1/4 cup sesame seed, toasted

Steps:

Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
In large bowl, combine Seasoning mix from packet, lime juice, vegetable oil, sesame oil, water, sugar, soy sauce and red pepper flakes with whisk. Add shrimp, bell pepper, mango, green onions, cilantro and sesame seed. Toss until well combined. Stir in cooked pasta. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g

GRILLED SHRIMP WITH TROPICAL FRUIT SALAD

Grilled Shrimp with Tropical Fruit Salad image

Add something flavorful to your family's tropical night! Serve mixed fruit with grilled shrimp flavored with jerk seasoning and soy sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

1/3 cup olive oil
2 to 3 tablespoons jerk seasoning (dry)
2 teaspoons honey
1 tablespoon grated gingerroot
2 tablespoons soy sauce
2 cloves garlic, finely chopped (1 teaspoon)
1/8 teaspoon salt
1/8 teaspoon pepper
24 uncooked large shrimp (1 1/2 lb), peeled (with tail shells left on), deveined
1 medium pineapple with rind and green top
1 medium papaya, peeled, seeded and cut into 3/4-inch cubes (1 1/2 cups)
1 ripe medium mango, seed removed, peeled and cut into 3/4-inch cubes (1/2 cup)
1/4 cup coarsely chopped cashews, if desired
4 teaspoons flaked coconut, if desired

Steps:

In shallow glass or plastic dish or in resealable food-storage bag, combine marinade ingredients. Add shrimp; stir or shake to coat. Cover dish or seal bag; refrigerate for at least 1 hour, stirring occasionally.
Meanwhile, Cut 1/2-inch slice off bottom of pineapple, cut into quarters lengthwise, cutting through green top. Using small sharp knife, remove fruit without piercing through rind, leaving 1/2-inch-thick shell. Turn shells upside down on paper towel-lined pan to drain. Trim cores from pineapple quarters; cut fruit into 3/4-inch cubes. In large bowl toss pineapple, papaya and mango.
Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Place shrimp in grill basket (grill "wok").
Place grill basket on grill over medium heat. Cover grill; cook 6 to 8 minutes, brushing several times with marinade and turning once, until shrimp are pink. Discard any remaining marinade.
On 4 individual serving plates, arrange pineapple shells. Top with mixed fruit and shrimp. Garnish with cashews and coconut.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 70 mg, Fat 3, Fiber 5 g, Protein 10 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 36 g, TransFat 0 g

TROPICAL FRUIT, SHRIMP AND PASTA SALAD

Tropical Fruit, Shrimp and Pasta Salad image

Make and share this Tropical Fruit, Shrimp and Pasta Salad recipe from Food.com.

Provided by MomLuvs6

Categories Healthy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 cups water
1 1/2 cups rotini pasta
3 green onions, chopped
2 1/2 lbs shrimp, cooked
1 mango, peeled and chopped
1 papaya, peeled and chopped
20 ounces pineapple chunks, drained, unsweetened
11 ounces mandarin segments, drained
1/2 cup cream
3 tablespoons coconut milk
1 1/2 tablespoons mayonnaise
1 tablespoon ginger, freshly grated
1 tablespoon lime juice

Steps:

Bring water to boil and add pasta. Cook 8 to 12 minutes, till pasta is al dente. drain and cool. Put in bowl.
Chop green onions and toss with pasta.
Peel and chop mango and papaya place in different bowl than pasta. Add pineapple, mandarin oranges and shrimp, mix.
For Dressing:.
Combine all ingredients throughly.
Combine dressing with fruit and shrimp.
Place pasta and onions on plate and top with the salad mixture.

Nutrition Facts : Calories 498.8, Fat 12.1, SaturatedFat 6, Cholesterol 261.2, Sodium 1126.7, Carbohydrate 68.7, Fiber 6, Sugar 38.2, Protein 31.9

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