Baby pineapple shrimp salad

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

15 minutes 1 person Starters
Baby pineapple shrimp salad


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  • 4-5 shrimp, depending on their size
  • 1/4th cucumber
  • Fresh cilantro
  • Sriracha sauce
  • 1/2 lime
  • 1 baby pineapple
  • Salt and pepper to taste
Baby pineapple shrimp salad ingredients
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Kitchen equipment

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  • Bowl
  • Chef's knife
  • Spoon
  • Paring knife
  • Small pan, like a saucepan
  • Citrus juicer


15 minutes 1 person Starters

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Preparation -- 10 minutes

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. 

Baby pineapple shrimp salad
Baby pineapple shrimp salad

Finishing up the baby pineapple shrimp salad -- 5 minutes

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!

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