Grilled Shrimp Salad with Pina Colada Dressing is a fun, tropical version of a classic shrimp salad
There are a few salad dressing and or vinaigrette recipes I make, but they are usually a whisk the ingredients in a bowl, oil, vinegar and spices and the like, and it makes 2-3 servings. When Sweet Relish contacted me and asked if I was interested in creating a recipe for a fun campaign for Zing Anything using their salad dressing infuser called the Salad Zinger. I was interested and said, " sure, why not?" They mentioned they would love to see a "Hawaiian" twist on a recipe from me. Of COURSE I could do that!!
I always have these at home. A fresh, young coconut, a mature coconut and a pineapple. House staples. Plus they look cool as decor.
All my ingredients ready for the Salad Zinger. Instead of my normal whisking or blending the dressing ingredients, this uses whole ingredients that get infused into the dressing. The bottom cup contains blade that when the top is twisted on, grinds up the whole ingredients to start the infusion process.
When I cut open my young coconut the water was pink and the flesh was purple. I thought maybe it wasn't good anymore, turns out there are different varieties of coconut and it was just fine. I joked that I had a " girl" coconut since it was pink and purple!! I am a dork. Yes I know. I also have two young daughters so everything we own is pink and purple its seems...
This is actually a really neat product. The flavor slowly infuses into the dressing. Its a really subtle flavor and I love that its all fresh ingredients. The possibilities really are endless with salad dressings and this makes it really easy. Plus you can keep it stored in the refrigerator in the bottle and it pours well. Not too much like some salad dressing bottles do. I will go to sprinkle just a little on and a ton dumps out on my salad. I hate that. But with the Salad Zinger only a small amount comes out so you can really control how much dressing goes on your salad
Grilled Shrimp Salad with Pina Colada Vinaigrette
Ingredients
- For the vinaigrette and marinade:
- ¼ c fresh pineapple chunks
- 2 tablespoon fresh coconut, from a young coconut
- ¼ teaspoon grated fresh ginger
- 1 small slice lime with rind
- ½ teaspoon coconut sugar
- ½ c light oil such as grapeseed or extra virgin olive
- ⅓ c pineapple juice
- ⅛ c + 1 tablespoon coconut balsamic vinegar
- ⅓ c coconut water, from the young coconut
- Pinch sea salt
- Pinch ground black pepper
- For the Salad:
- ½ lb medium shrimp peeled and deveined, tails left on
- 4-6 cups baby lettuce mixture
- ¼ Orange Bell Pepper, julienned
- ¼ Cucumber, peeled and julienned
- 2 tablespoon Red Onion thinly sliced
- 2 tablespoon Macadamia Nuts, roughly chopped
- 2 tablespoon Pineapple, diced
- 2 tablespoon Coconut flakes
- Salt and pepper
Instructions
- In the base cup of the Salad Zinger place the chopped pineapple, fresh coconut, grated ginger, lime slice and coconut sugar. Make sure it is completely filled, add more if necessary. Place the grinder cap on and give it a few turns. Then screw the cruet on tightly. Add the rest of the ingredients via the top of the cruet, place the spout/stopper on top tightly and the cap. Shake well and let rest 30 min to overnight to fully infuse the flavors.
- Place the shrimp in a bowl. Shake the vinaigrette again well to mix and pour a generous half of a cup over the shrimp. Let marinate 30 minutes. Pre-heat the grill.
- On 2 plates or salad bowls divide the baby lettuce mix and top with the rest of the ingredients through coconut flakes. Set aside.
- When the grill is hot, using a grill pan or skewers lightly oil the grill and cook the shrimp and baste with marinade turning once after 2 min, until opaque, but not overcooked.
- Divide shrimp amongst the salads and lightly drizzle with vinaigrette. Season with salt and pepper to taste.
Pretty much summer on a plate!!
I was pleased with how my recipe came out. Very light and perfect for summer. Don't forget to vote!
I was given a Salad Zinger for this campaign. Opinions are my own.
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