Baby Shrimp Salad Recipe

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Lunch & Luncheon Recipes = 30 minutes or less
Quick Spaghetti for 1
Lentil Tabouleh
Tuscan Tuna Salad
Mixed Seafood Soup
Super Split Pea Soup
Basic Split Pea Soup
Plum Frittata
Fried Lentils
Salmon Salad
Lunch Veggie Wraps
Cold Day Soup
Fennel Pie
Duck & Chicken Salad
Egg Salad
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Tomato & Avocado Crackers
Herb Omelette
Duck Panini
Marinated Vegetable Sandwich
Blue Cheese Lamb Burgers
Tuna Penne
Chicken Pasta with Lemon
Summer Salad
Baby Shrimp Salad
Artichoke Tuna Salad
Lentil Taco Salad
Berries with Yogurt Sauce

Baby Shrimp Salad

2 lb. salad shrimp
1 head butter lettuce
1 fresh meyer lemon
1 fresh mango, diced
1 can palm hearts, sliced
1 10 oz. can chopped pineapple in juice - drain and reserve juice
1/4 cup shredded unsweetened coconut
1/2 cup coarsely chopped cilantro, divided
1 tsp grated fresh ginger
1 tsp grated garlic
Olive oil
Salt & Pepper

Chop lettuce and add 1/4 cup chopped cilantro
In a mixing bowl combine shrimp, mango, palm hearts and pineapple pieces
In a small bowl combine juice from meyer lemon, grated ginger and garlic
Add pineapple juice to taste
Whisk in a couple tablespoons olive oil and add salt & pepper
Drizzle about 2 tbl dressing over lettuce mixing well, and place lettuce mixture onto a serving platter
Pour remaining dressing on shrimp mixture and mix well
Mound the shrimp mixture on top of the lettuce and top with coconut and cilantro

Serve with a nice artisan bread with nuts and dried fruit such as cranberry walnut bread or raisin nut bread

Questions about this recipe?

Lunch & Luncheon Recipes

Baby Shrimp Salad