Recipe
Author
Hy-Vee Test Kitchen
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Description
Rich with pineapple and coconut flavors, pina colada mix is available at Hy-Vee's Wine and Spirits departments.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 4 assorted baby peppers, halved and cut into 1/4-inch strips | ||
| 2 star 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
- For vinaigrette, whisk together pina colada mix, 2 tablespoons canola oil, vinegar, honey, ginger and hot sauce; set aside.
- In a salad bowl combine greens, peppers, fruit and hearts of palm; set aside.
- Generously brush a grill wok with vegetable oil; place on grill grate. Preheat grill for direct cooking over medium-high heat.
- In a large bowl, combine remaining 2 tablespoons oil and lemon pepper seasoning. Add shrimp; toss to coat.
- Grill shrimp over direct heat for 2 to 3 minutes, turning as needed. Transfer to a plate to cool slightly.
- 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.