Tasty Pineapple Shrimp Salad

I’ve been obsessed with this pineapple shrimp salad ever since I threw it together for a last-minute backyard dinner last month! The sweet pineapple paired with perfectly seasoned shrimp creates such a refreshing combination that I honestly can’t get enough of it. It’s become my go-to recipe whenever I want something light, flavorful, and ready in under 30 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-750
• Protein: 60-75 g
• Fat: 18-25 g
• Carbohydrates: 55-70 g

Ingredients

For the shrimp:

• 1 lb shrimp (tail-off, peeled and deveined)

For the salad:

• 1 1/2 cups mango (cut into 1/2-inch cubes)
• 1 1/2 cups pineapple (cubed)
• 1/3 cup red onion (finely diced)
• 1 serrano chile (seeded and minced)
• 1 large avocado (cubed into 1/2-inch pieces)
• 1/2 cup fresh cilantro (chopped)
• 2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp honey
• 5 tbsp fresh lime juice
• 1 1/4 tsp salt
• 1 tsp black pepper

Step 1: Prepare the Mise en Place

• 1 1/2 cups mango
• 1 1/2 cups pineapple
• 1/3 cup red onion
• 1 serrano chile
• 1 large avocado
• 1/2 cup fresh cilantro

Cut the mango and pineapple into 1/2-inch cubes and place them in a large mixing bowl.

Finely dice the red onion, seed and mince the serrano chile, and cube the avocado into 1/2-inch pieces.

Chop the fresh cilantro.

Keep all ingredients separate for now—the avocado especially should be added last to prevent browning.

Step 2: Cook and Chill the Shrimp

• 1 lb shrimp

Bring a pot of salted water to a rolling boil.

Add the shrimp and cook for 2-3 minutes until they turn opaque and curl slightly—they cook very quickly, so watch carefully to avoid overcooking.

Immediately transfer the cooked shrimp to an ice bath to stop the cooking process and chill them completely, which ensures they stay tender and juicy.

Once cooled, drain well and pat dry with paper towels.

Step 3: Build the Dressing and Flavor Base

• 5 tbsp fresh lime juice
• 1 tbsp honey
• 2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/4 tsp salt
• 1 tsp black pepper

In a small bowl, whisk together the lime juice, honey, ground cumin, smoked paprika, salt, and black pepper until well combined.

This creates a bright, balanced dressing that will coat all the ingredients.

I like to add the dressing right before serving to keep the salad fresh and prevent the fruit from breaking down.

Step 4: Assemble the Salad

• cooked shrimp from Step 2
• prepared fruits and vegetables from Step 1
• dressing from Step 3

Add the chilled shrimp from Step 2 to the bowl with the mango, pineapple, red onion, serrano chile, and cilantro from Step 1.

Pour the dressing from Step 3 over everything and gently toss to combine, being careful not to crush the fruit or break up the shrimp.

Finally, fold in the cubed avocado at the very last moment so it stays fresh and doesn't discolor.

Tasty Pineapple Shrimp Salad

Delicious Tasty Pineapple Shrimp Salad recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings: 4 servings

Calories: 675

Ingredients Method

Ingredients

  

For the shrimp:

• 1 lb shrimp (tail-off, peeled and deveined)

For the salad:

• 1 1/2 cups mango (cut into 1/2-inch cubes)
• 1 1/2 cups pineapple (cubed)
• 1/3 cup red onion (finely diced)
• 1 serrano chile (seeded and minced)
• 1 large avocado (cubed into 1/2-inch pieces)
• 1/2 cup fresh cilantro (chopped)
• 2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp honey
• 5 tbsp fresh lime juice
• 1 1/4 tsp salt
• 1 tsp black pepper

Method

 

1. Cut the mango and pineapple into 1/2-inch cubes and place them in a large mixing bowl. Finely dice the red onion, seed and mince the serrano chile, and cube the avocado into 1/2-inch pieces. Chop the fresh cilantro. Keep all ingredients separate for now—the avocado especially should be added last to prevent browning.
2. Bring a pot of salted water to a rolling boil. Add the shrimp and cook for 2-3 minutes until they turn opaque and curl slightly—they cook very quickly, so watch carefully to avoid overcooking. Immediately transfer the cooked shrimp to an ice bath to stop the cooking process and chill them completely, which ensures they stay tender and juicy. Once cooled, drain well and pat dry with paper towels.
3. In a small bowl, whisk together the lime juice, honey, ground cumin, smoked paprika, salt, and black pepper until well combined. This creates a bright, balanced dressing that will coat all the ingredients. I like to add the dressing right before serving to keep the salad fresh and prevent the fruit from breaking down.
4. Add the chilled shrimp from Step 2 to the bowl with the mango, pineapple, red onion, serrano chile, and cilantro from Step 1. Pour the dressing from Step 3 over everything and gently toss to combine, being careful not to crush the fruit or break up the shrimp. Finally, fold in the cubed avocado at the very last moment so it stays fresh and doesn't discolor.