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
Recipe baby pineapple shrimp salad
Ingredients
Share this recipe via:
This is what you need
Made by Véronique
Published at 2016-01-05, this recipe is for 1 person and takes 15 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
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.
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!
What do you think of this?
0 ratingsWhat about these delicious recipes?
Would you like to leave a comment?
Your email address will not be published. Required fields are marked with *
