Citrus Shrimp And Pineapple Salad Recipe

About this recipe

A refreshing and light dinner option featuring tender shrimp, juicy pineapple, and zesty citrus flavors, perfect for pescatarians seeking a balanced and flavorful meal.

Ingredients

• 200 g Shrimpop Tandoori Torpedo Shrimp
• 200 g Mini Orange (Imported)
• 100 g Mint Leaves
• 100 g Celery
• 1 ltr Real Fruit Power Pineapple Juice
• 250 g Pineapple Chunks (Ananas)
• 400 g Agapi Protein Greek Yogurt (Natural)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper

Instructions

1. 1. Bring a pot of water to a boil. Add 12 oz of shrimp and cook for about 3 minutes or until they turn pink. Drain, rinse under cold water, and drain well again.
2. 2. Open and drain a pineapple, reserving 1/4 cup of the juice. Set the pineapple chunks aside.
3. 3. Peel and segment 1 orange, removing any seeds. Combine the orange segments with the pineapple chunks in a bowl. Cover and chill in the refrigerator.
4. 4. In a small bowl, mix 1/4 cup of the reserved pineapple juice, 1 tbsp of chopped mint, and a pinch of salt and pepper.
5. 5. Add the cooked shrimp and 1/2 cup of chopped celery to the pineapple juice mixture. Stir to coat, then cover and marinate in the refrigerator for 2 hours. Drain before proceeding.
6. 6. In another small bowl, combine 2 tablespoons of the reserved pineapple juice with 1/2 cup of greek yogurt. Mix until smooth.
7. 7. Gently fold the yogurt mixture into the marinated shrimp and celery, then add the chilled fruit mixture. Stir until evenly combined.
8. 8. Cover and chill the salad overnight to allow the flavors to meld. Serve cold for a refreshing dinner.