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Hot Shrimp Fruit Salad

Hot Shrimp Fruit Salad

Marzetti(R) Slaw Dressing

This colorful salad features flavorful sauteed shrimp and pineapple on a bed of greens topped with purple onion, avocados, and fresh blueberries; all jazzed up with a dressing starring lime juice, fresh mint, and a creamy slaw dressing.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 604 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Make dressing and set aside.
  2. Mix together lettuce assortment, onion rings and avocado slices.
  3. Heat skillet and grill pineapple rings. Remove pineapple and grill the shrimp.
  4. Place pineapple and shrimp on salad. Top with dressing and blueberries.
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Reviews

campagnes
4
5/18/2006

This sounds really strange, but it was very, very good and very refreshing. I used a mix of baby greens with fresh herbs for the lettuce portion of the salad. The combination of the shrimp (I grilled them) and the mild sweetness of the blueberries was surprisingly good. I did think the dressing had too much mint and next time I'll only use a small amount. I will also add some finely minced onion to the dressing and possibly some capers. This dish was a great surprise!

judi
3
7/17/2006

Oh YUM! This was SO good! I had some purple cabbage and added that, along with a few strawberries on each plate. I did include the sugar in the dressing because my husband prefers a sweeter dressing, and it was fine. I will definately make this again, it is an ideal summer meal!

Sara
3
6/18/2006

My husband was convinced that this recipe was too weird and that it would be bad -- he doesn't even like avacadoes, especially with the fruit. So he honestly seemed confused when it was absolutely delicious and he gave it a 5 star rating. Grilling the pineapple really brings out the sweetness and all the flavors fit together in a very elegant way. I also cut back on the mint and didn't add the extra sugar to the dressing (thought it was sweet enough).