I woke up one day last week and reminded myself that I had a food blog. So here we have a warm shrimp and pineapple salad to remind you of that fact, too.
Let me go back a few steps and clarify that I never forgot I had a food blog, but rather it’s been a long time since I’d made something worth telling you about it. I know that in the creative world I’m not alone – bloggers that I’ve been following for years post less frequently, some almost silent as the pandemic drags on and on. There are only so many cylinders we all have, and so much excitement and inspiration that can come from being trapped within four walls and 1200 square feet. I made crepes for dinner last night- not exactly woo woo (but still delicious!).
Throughout the last thirteen months or so, I’ve been in this rut. I never got into the baking for baking’s sake. I never made sourdough my bitch. I never took up any food-related hobbies and adventures of which to regale you. But now, the weather is getting warmer, my trip calendar is slowly and cautiously starting to fill up with activities. I’ve booked a few flights- and in three days I’ll be heading out of town for a break. Here comes the sun!
At least, metaphorically. This warm shrimp and pineapple salad is just the thing for warmer weather and the day I made it- it snowed. Third winter here in the midwest. Anyway, it was still good and still a recipe for the back pocket as the temps rise.
The inspo for this came from making this chicken and mango salad a few weeks back (when the weather was what we call here ‘fake spring.’ I swapped pineapple for mango, big juicy Gulf shrimp for chicken and made things easy by using prepackaged, shredded red cabbage (because did you know I absolutely chopping lettuce and cabbage? Any other veggie is fine but ugh on the greens). The dressing is the same, and the herbs are ladies choice.
All done in 15 minutes, you can eat this warm or cold, serve it with rice or not.
Bring on the spring!
Warm Shrimp and Pineapple Salad
This warm shrimp and pineapple salad is a quick, easy and fresh meal, perfect for warmer temps and no-brainers.
Ingredients
- 1 TB vegetable oil
- 1 package (about 2 1/2 cups shredded red cabbage)
- 1 yellow onion, thinly sliced
- 10 large shrimp, peeled and deveined
- 1 cup fresh pineapple, diced into about 1cm pieces
- For the dressing:
- 4 TB fresh lime juice
- 2 TB fish sauce
- 1 TB sugar
- 2 cloves garlic, minced
- 1 finger-length chili, sliced
- For garnish:
- 1/2 cup fresh mint and/or basil, ribboned
- 1/2 cup honey roasted peanuts, coarsely chopped (optional)
- rice, to serve (optional)
Directions
- Step 1 In a small bowl, mix together the dressing ingredients. Set aside.
- Step 2 To a large skillet over medium-high heat, add the oil, onion and cabbage. Cook about 5 minutes, stirring regularly, until the cabbage has started to wilt. Add the shrimp, pineapple and dressing. Stir frequently until the shrimp are pink and cooked through- this should be quick, about 3-4 minutes. Remove from the heat.
- Step 3 Toss in the fresh basil and garnish with peanuts. Serve warm or cold.
