Shrimp Salad with Pina Colada Vinaigrette

Recipe

Salad
Shrimp Salad with Pina Colada Vinaigrette

Primary Media

Bowl of salad topped with shrimp and coconut-pineapple vinaigrette and garnished with coconut flakes

User Rating

3.33 out of 5 stars
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12 ratings

Recipe Data

4
Servings
10min
Prep
13min
Total

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    Description

    Rich with pineapple and coconut flavors, pina colada mix is available at Hy-Vee's Wine and Spirits departments.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ¼ c.pina colada mix
    4 tbsp.Hy-Vee canola oil, divided
    1 ½ tbsp.Hy-Vee apple cider vinegar
    1 tbsp.Hy-Vee honey
    1 ½ tsp.grated fresh ginger or 1/2 tsp Hy-Vee ground ginger
    ½ tsp.hot sauce
    8 c.Hy-Vee spring mix salad greens
    4assorted baby peppers, halved and cut into 1/4-inch strips
    2star fruit or kiwi, sliced
    1(14 oz) can hearts of palm, drained
    1 tsp.Hy-Vee lemon pepper seasoning
    1 ½ lbs.large shrimp, peeled and deveined
    ¼ c.flaked coconut

    Directions

    1. For vinaigrette, whisk together pina colada mix, 2 tablespoons canola oil, vinegar, honey, ginger and hot sauce; set aside.
    2. In a salad bowl combine greens, peppers, fruit and hearts of palm; set aside.
    3. Generously brush a grill wok with vegetable oil; place on grill grate. Preheat grill for direct cooking over medium-high heat.
    4. In a large bowl, combine remaining 2 tablespoons oil and lemon pepper seasoning. Add shrimp; toss to coat.
    5. Grill shrimp over direct heat for 2 to 3 minutes, turning as needed. Transfer to a plate to cool slightly.
    6. Just before serving, top salad with shrimp and flaked coconut. Serve with prepared vinaigrette.

    Nutrition facts

    Servings

    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 215mg
    • Sodium: 1550mg
    • Total Carbohydrates: 24g
    • Protein: 28g

    Daily Values

    0%
    Vitamin A 120%
    0%
    Vitamin C 180%
    0%
    Iron 30%
    0%
    Calcium 20%

    Recipe Source:

    Hy-Vee Seasons Summer 2014.