Shrimp 'N' Scallops Tropical Salad Recipe

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
40minstotal
35minsPrep
40m.total
35m.Prep
Shrimp 'N' Scallops Tropical Salad
plan
Bookmark

ingredients serve

Ingredients for Shrimp 'N' Scallops Tropical Salad Recipe

  • 1/2 pound Shrimp, Peeled And Deveined
  • 1/2 pound Scallops
  • 1 tablespoon Olive Oil
  • 3 cup Mixed Greens
  • 1/2 Mango, Peeled And Diced
  • 1/2 cup Pineapple Chunks
  • 1/2 Avocado, Sliced
  • 1 Juice Limes
  • 1/2 tablespoon Honey
  • 1 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

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

MacroNutrients

  • Carbs
    44g
  • Protein
    60g
  • Fiber
    10g

Fats

  • Fat
    57g

Vitamins & Minerals

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