Adorable mini baby pineapple shrimp salad is ready in 15 minutes, recipe for one. Packed full of vitamin C it will make a great appetizer
The main thing:
Made by Véronique
Published at 2016-01-05, this recipe is for 1 person and takes 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-03-2021
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Boil water in a small pan (like a saucepan) and cook the shrimp for about 5 minutes. Chill, peel and clean the shrimp when done cooking. Roughly chop up the shrimp and set it aside.
Make the vinaigrette in the meanwhile. Squeeze out the juice from half a lime using a citrus juicer or simply your fingers into the bowl. Add salt and pepper along with a small squeeze of sriracha sauce.
Finely dice a small part of a cucumber, we used less than 1/4th of a normal-sized cucumber for this. Add that into the bowl too, chop up fresh coriander and give it a good mix.
Cut the baby pineapple down the middle using a chef's knife. Use a paring knife to cut around the perimeter of the inside of the baby pineapple. Cut out the tough middle part, throw that out but keep the outer bits.
Finely chop up the juicy fruit and stir that into the mixture. Scoop the mixture back into the hollowed-out baby pineapple and serve. You can refrigerate this for up to one day. Enjoy!