Shrimp 'N' Scallops Tropical Salad Recipe

Name: Shrimp 'n' Scallops Tropical Salad Recipe
Total time: 40 min
Yield: 2
Cuisine: American

Recipe By Slurrp

This Shrimp 'N' Scallops Tropical Salad is a refreshing and light dish that combines the flavors of shrimp, scallops, and tropical fruits. The seafood is cooked to perfection and served on a bed of fresh greens, along with juicy mangoes, sweet pineapples, and creamy avocado slices. The tangy lime dressing adds a zesty kick to the salad, making it a perfect choice for a summer meal or a light lunch. This salad is not only delicious but also packed with nutrients, making it a healthy and satisfying option.

3.7

21 Rating - Rate

Non Vegdiet

40minstotal

35minsPrep

Cook

ingredients serves

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Ingredients For Shrimp 'N' Scallops Tropical Salad Recipe

1 pound Shrimp, Peeled And Deveined
1 pound Scallops
2 tablespoon Olive Oil
6 cup Mixed Greens
1 Mango, Peeled And Diced
1 cup Pineapple Chunks
1 Avocado, Sliced
2 Juice Limes
1 tablespoon Honey
2 tablespoon Olive Oil
As required Salt And Pepper To Taste

Directions : Shrimp 'N' Scallops Tropical Salad Recipe

Cooking Directions

STEP 1.In a large skillet, heat olive oil over medium heat. Add the shrimp and scallops, and cook until they turn pink and opaque, about 2-3 minutes per side.
STEP 2.In a large bowl, combine the mixed greens, mangoes, pineapples, and avocado slices.
STEP 3.In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper to make the dressing.
STEP 4.Pour the dressing over the salad and toss gently to coat.
STEP 5.Divide the salad onto plates and top with the cooked shrimp and scallops.
STEP 6.Serve immediately and enjoy!

Cooking Tips

Make sure to pat dry the shrimp and scallops before cooking to ensure a nice sear.
Feel free to add other tropical fruits like papaya or kiwi to the salad for extra flavor.
For a spicier kick, add a pinch of red pepper flakes to the dressing.

Storage and Serving

This salad is best served immediately to enjoy the freshness of the ingredients.
If you have leftovers, store the salad and the cooked seafood separately in airtight containers in the refrigerator.
The salad can be stored for up to 2 days, but the seafood is best consumed within 1 day.

Nutrition
value

933

calories per serving

57 g Fat60 g Protein44 g Carbs10 g FiberOther

Current Totals

57 g Fat
60 g Protein
44 g Carbs
10 g Fiber

MacroNutrients

Carbs
44 g
Protein
60 g
Fiber
10 g

Fats

Fat
57 g

Vitamins & Minerals

Calcium
343 mg
Iron
11 mg
Vitamin A
3359 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
161 mcg
Vitamin B12
5 mcg
Vitamin C
58 mg
Vitamin E
8 mg
Copper
1 mcg
Magnesium
248 mg
Manganese
2 mg
Phosphorus
711 mg
Selenium
120 mcg
Zinc
5 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.