Tropical Shrimp Salad

I’ve been a subscriber to Louisiana Cookin’ magazine for years. This tropical shrimp salad is a great example of why I’ve been a loyal reader for so long. This salad was incredible. A wonderful combination of fruits and shrimp, with a light creamy dressing that has a hint of vanilla. It was the perfect dish on a hot summer’s day.
Tropical Shrimp SaladI made this tropical shrimp salad a main dish by using large shrimp and large melon balls. You can also serve this as a side or a great pitch-in dish by using smaller shrimp and melon balls. This salad is also absolutely fantastic without the shrimp.

I used a Greek vanilla yogurt but regular ole yogurt works just fine too. There’s no way you can go wrong with this salad.

Also try my Peruvian Palta Rellena.

Tropical Shrimp Salad

Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 -8 servings

Ingredients

For the salad

  • 1 1/2 pounds cooked large shrimp peeled
  • 2 cups chopped pineapple
  • 1 1/3 cups honeydew melon balls
  • 1 1/3 cups watermelon balls
  • 1 1/3 cups cantaloupe balls
  • 1 cup peeled seeded, sliced cucumber (1 medium cucumber)
  • 1/4 cup chopped green onion plus more for garnish

For the dressing

  • 1/3 cup fat free vanilla yogurt Greek is fine
  • 2 teaspoons lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoon light mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh dill plus more for garnish
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

For the salad

  • Place all salad ingredients into a large bowl and stir gently.

For the dressing

  • Whisk together all ingredients and pour over the shrimp and fruit mixture.
  • Stir gently.
  • Serve garnished with chopped green onions and dill.

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