Hawaiian Shrimp Salad-Stuffed Pineapple

Transport yourself to a tropical paradise with this Hawaiian Shrimp Salad-Stuffed Pineapple. This delightful dish marries the creamy, savory notes of shrimp salad with the sweetness of fresh pineapple. It's perfect as an appetizer or a light main course, making use of vividly colored ingredients to create a wonderfully vibrant and fresh presentation.

Ingredients

🍍 1 whole pineapple
🥑 1 avocado cut into cubes
🦐 2 1/2 cups cooked pink shrimp
🥒 4 tablespoons finely chopped pickles
🧅 4 tablespoons finely chopped red onion
🍋 1 tablespoon lime juice
👩‍🍳 1 cup mayonnaise
🍅 1/4 cup tomato finely chopped
🥒 1/4 cup radish finely chopped
🌶️ 1/4 cup orange bell pepper
🥬 2 tablespoons green onion stalks
🥄 2 tablespoons hot sauce
🧂 Salt approximately 1 teaspoon
🌶️ Pepper approximately 1/2 teaspoon
🌿 Fresh cilantro for garnish 1/4 cup chopped
🥄 1/4 cup ketchup
🥬 1/4 cup celery cut into half-moons
🧇 Saltine crackers for serving 12 pieces

Instructions

1- Prepare the Pineapple:

• Slice the pineapple in half lengthwise, keeping the green leafy crown on one half for presentation.
• Using a paring knife or spoon, carefully remove the pulp, leaving the shell intact for use as a serving vessel. Chop 1 cup of the pineapple pulp into small cubes. Set aside.

2- Make the Dressing:

• In a mixing bowl, combine the mayonnaise, ketchup, finely chopped pickles, finely chopped red onion, lime juice, and hot sauce. Season the mix with salt and pepper to taste, stirring until smooth and creamy. Set the dressing aside.

3- Assemble the Salad:

• In a large mixing bowl, add the shrimp, chopped pineapple, radish, tomato, celery, green onion stalks, and orange bell pepper.
• Pour in the prepared dressing and mix until the ingredients are evenly coated. Adjust seasoning with additional salt and pepper if needed.

4- Serve:

• Fill the hollowed-out half of the pineapple shell generously with the shrimp salad mixture.
• Garnish with fanned avocado slices and fresh cilantro sprigs.
• Present the dish on a long, white rectangular serving platter alongside saltine crackers for guests to scoop the salad with.

Prep Time: Estimated 15-20 minutes
Cook Time: None (shrimp are pre-cooked)
Total Time: 15-20 minutes
Servings: 4-6 servings as an appetizer or light main course
Calories: Approximately 290 per serving
Proteins: 12g per serving
Fats: 20g per serving
Carbohydrates: 15g per serving
Equipment:

• Large mixing bowls
• Measuring cups and spoons
• Lime squeezer
• Spatula
• Cutting board
• Chef's knife
• Paring knife or spoon
• Serving spoon
• Serving platter

Brands: No specific brands identified for equipment.

Cooking Tips

• Ensure all solid ingredients are finely chopped for uniform texture and effective mixing.
• Creativity shines in presentation; take care when fanning the avocado for an elegant garnish.

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Hawaiian Shrimp Salad-Stuffed Pineapple

Posted by Waivio guest: @waivio_hivecooking