Embark on a culinary voyage to the tropics with this mouth-watering tropical shrimp salad, a vibrant medley of succulent shrimp, crisp jicama, juicy pineapple, crunchy snap peas, and fresh green onions. Dressed in a lusciously sweet and zesty concoction, this refreshing salad brings the essence of the tropics to our Tropical Pool Party, whisking you away to a sun-kissed oasis of flavors. As you bask in the poolside ambiance and soak in the tropical vibes, savor the delightful harmony of textures and tastes in each bite of this shrimp salad, the perfect culinary delight to celebrate the joy of summer and embrace the paradise of our poolside gathering.

Ingredients:

  • 12 oz. small shrimp, cooked
  • 1 cup chopped fresh pineapple
  • 1 cup sugar snap peas, washed
  • 1/2 cup chopped jicama
  • 1/2 cup red grapes, cut in half
  • 1/2 cup chopped yellow bell pepper
  • 2 green onions, sliced
  • 3 heads of red leaf lettuce, washed and torn
  • 1/4 cup pecans, chopped or whole

Dressing Ingredients:

  • 1/3 cup lime juice
  • 1/4 cup brown sugar
  • 1 tbsp balsamic vinegar
  • 2 tsp shredded fresh ginger
  • 1/4 tsp ground cayenne pepper, or to taste

Directions:

  1. Rinse and drain the shrimp. Chop pineapple, jicama, and bell pepper into bite-size chunks. Combine shrimp, pineapple, peas, jicama, grape halves, bell pepper, and green onions together in a large bowl.
  2. Blend dressing ingredients together. Pour over the shrimp mixture and toss to coat.

Garnish with pecans.

Serving Suggestions: It’s best to toss the salad together just before serving to prevent the greens from wilting. Serve this salad in a hollowed-out pineapple bowl.