Shrimp 'n' Scallops Tropical Salad Recipe

Shrimp 'n' Scallops Tropical Salad Recipe
Shrimp 'n' Scallops Tropical Salad Recipe photo by Taste of Home
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Shrimp 'n' Scallops Tropical Salad Recipe

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A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.
MAKES:
2 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 min.

Ingredients

  • 2 tablespoons diced peeled mango
  • 1 tablespoon diced fresh pineapple
  • 1-1/2 teaspoons mango chutney
  • 1-1/2 teaspoons olive oil
  • 1 teaspoon rice vinegar
  • 3/4 teaspoon lime juice
  • Dash salt
  • Dash crushed red pepper flakes
  • 3 cups torn Bibb or Boston lettuce
  • 1 cup chopped peeled cucumber
  • 1/2 medium ripe avocado, peeled and sliced
  • 2 tablespoons coarsely chopped macadamia nuts, toasted
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons Caribbean jerk seasoning
  • 6 uncooked large shrimp, peeled and deveined
  • 6 sea scallops, halved

Directions

Place the first eight ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between two serving plates.
In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto two metal or soaked wooden skewers; brush with oil mixture.
Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink and scallops are firm and opaque. Place on salads; drizzle with dressing. Yield: 2 servings.
Originally published as Shrimp 'n' Scallops Tropical Salad in Cooking for 2 Summer 2008, p31

Nutritional Facts

1 each: 413 calories, 32g fat (4g saturated fat), 96mg cholesterol, 523mg sodium, 16g carbohydrate (6g sugars, 5g fiber), 19g protein.

  • 2 tablespoons diced peeled mango
  • 1 tablespoon diced fresh pineapple
  • 1-1/2 teaspoons mango chutney
  • 1-1/2 teaspoons olive oil
  • 1 teaspoon rice vinegar
  • 3/4 teaspoon lime juice
  • Dash salt
  • Dash crushed red pepper flakes
  • 3 cups torn Bibb or Boston lettuce
  • 1 cup chopped peeled cucumber
  • 1/2 medium ripe avocado, peeled and sliced
  • 2 tablespoons coarsely chopped macadamia nuts, toasted
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons Caribbean jerk seasoning
  • 6 uncooked large shrimp, peeled and deveined
  • 6 sea scallops, halved
  1. Place the first eight ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between two serving plates.
  2. In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto two metal or soaked wooden skewers; brush with oil mixture.
  3. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink and scallops are firm and opaque. Place on salads; drizzle with dressing. Yield: 2 servings.
Originally published as Shrimp 'n' Scallops Tropical Salad in Cooking for 2 Summer 2008, p31

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