Coconut Shrimp & Grilled Fruit Spinach Salad
15 Prep time
20 Cook time
4 to 6 Servings
Easy level
Recipe Description
Topped with SeaPak Coconut Shrimp, this heavenly spinach salad with grilled pineapple and peaches makes a wonderful summer dinner that’s perfect for hot and humid nights.
Categories
Ingredients
- 1 (10-ounce) package SeaPak Jumbo Coconut Shrimp (includes Orange Marmalade Sauce)
- 2 peaches, halved and pitted
- 2 sliced rings of pineapple, each about 1/2-inch thick
- 1 red bell pepper, halved
- 1/3 cup mayonnaise
- 2 tablespoons lime juice
- 4 teaspoons olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (5-ounce) package baby spinach
Directions
- Preheat grill to medium-high heat; grease grates well.
- Grill peach halves, pineapple rings and red pepper, turning as needed, for 4 to 6 minutes or until grill-marked. Chop into 1-inch pieces.
- Meanwhile, cook SeaPak Jumbo Coconut Shrimp according to package directions. Thaw Orange Marmalade Sauce according to package directions.
- In small bowl, whisk together mayonnaise, Orange Marmalade Sauce, lime juice, oil, Dijon, garlic, salt and pepper.
- In medium bowl, toss spinach with half the citrus dressing. Arrange on serving platter with chopped grilled fruit. Drizzle with remaining dressing and finish with coconut shrimp.
Tip: Substitute spinach with arugula or baby kale if preferred.
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