Grilled Shrimp and Roasted Pineapple Salad with Coconut Lime Dressing

Baking sheet, parchment paper, skillet, small bowl

10

25

Tropical

Grilled Shrimp, Roasted Pineapple, Coconut Lime Dressing, Salad

Main Course

Baking & Grilling

Gluten-free

1

120g shrimp, peeled and deveined

1/2 cup pineapple chunks

2 tablespoons olive oil

1 tablespoon lime juice

1 tablespoon coconut milk

1 teaspoon honey or agave syrup

Salt and pepper to taste

Preheat the oven to 375°F (190°C). Place the pineapple chunks on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and bake for 10 minutes. Remove from the oven and set aside.

Heat the remaining olive oil in a skillet over medium-high heat. Add the shrimp and cook for 3-4 minutes until they are cooked through. Season with salt and pepper to taste.

In a small bowl, whisk together the lime juice, coconut milk, honey or agave syrup, and salt and pepper to taste.

To assemble the salad, place the roasted pineapple chunks on a plate or bowl. Top with the cooked shrimp and drizzle with the coconut lime dressing. Serve immediately.

Calories – 350 kcal; Fat – 17 g; Carbohydrates – 25 g; Protein – 22 g; Sodium – 250 mg; Sugar – 15 g

Enjoy this tropical-inspired salad featuring grilled shrimp, roasted pineapple chunks, and a creamy coconut lime dressing! It’s quick to prepare and packed full of flavor!

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