Tropical Shrimp Salad with Guest Mary Curry!

Tropical Shrimp Salad

By Mary Curry

            If you think of SPEEDBO as a writing retreat happening somewhere that looks a lot like Seekerville’s Unpubbed Island, then this dish is a perfect fit.

It’s fast, tropical, and Captain Jack is sure to want a taste.

Ingredients:

Pineapple (Canned is fine; the whole one just looked pretty!)

Shredded Coconut

Shrimp (I used the pre-cooked, deveined shrimp from COSTCO)

Greens

Coconut Oil

Ginger (just a shake)

A shake of granulated garlic (if you like)

Because the shrimp is precooked, the longest part of this meal prep is washing the greens. You can use them fresh, but I blanched them because I wanted it as a hot meal rather than a salad.

Once your greens are prepared, scoop a tablespoon or so of coconut oil into the pan. Add the shrimp and stir fry for a few minutes until the shrimp are warmed through. Sprinkle with some ginger and garlic if you like.

Toss in the pineapple with its juice.

Stir and heat. The pineapple juice will really sweeten the shrimp.

Spoon onto the bed of greens. The pineapple juice provides the dressing.

Garnish with the shredded coconut and enjoy!

A couple of notes.  I’ve done a lot of reading recently about how coconut oil undeservedly got a bad rep because of hydrogenation. In it’s natural state it’s really healthy for you and much better for cooking than other oils. I used organic, virgin coconut oil that’s unrefined.

If you don’t feel like eating shrimp, I did a similar recipe using chicken breasts that I poached in a Almond milk/coconut milk blend. Yum!  The chicken was so sweet and tender. I just shredded that onto the greens and tossed in some orange slices with the pineapple.

This picture is my faithful companion, Fenny, who just figured out there’s shrimp on the table. Wish we had sound effects so you could hear him moaning for shrimp!