Caribbean Shrimp Salad with Citrus Balsamic Vinaigrette
Shrimp Avocado Salad bursting with Caribbean flavors is ready to whisk you away to the islands! This Shrimp Avocado Salad recipe is packed with creamy avocado, tropical fruit, sweet coconut, roasted macadamia nuts and Island marinated shrimp all doused in sweet and tangy bright Caribbean Vinaigrette.
Servings 6 -8
Ingredients
Spinach Salad
- 1 pound medium cooked shrimp, peeled, deveined, tail-off
- 10 oz. baby spinach
- 1/4 jicama, peeled and chopped, (about 1 cup)
- 1 mango, peeled and chopped
- 1 red bell pepper, chopped
- 2 kiwis, peeled, sliced and quartered
- 1 avocado, peeled and chopped or sliced
- 1/2 cup salted dry roasted macadamia nuts
- 1/2 cup sweetened coconut flakes
Caribbean Shrimp Marinade
- 1 tablespoon orange juice
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon ketchup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon all spice
- 1/4 teaspoon smoked paprika
- 1/4 - 1/2 teaspoon cayenne pepper
- 1 teaspoon olive oil
Citrus Balsamic Vinaigrette
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoons honey
- 3 tablespoons lime juice
- 1/4 cup orange juice (about 2 oranges)
- Zest from 1 orange
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Add marinade ingredients to a freezer bag or medium bowl and whisk to combine. Add shrimp and marinate 1 hour in the refrigerator (not any longer!). After an hour, drain off marinade and pat dry.
- Meanwhile, add Citrus Balsamic Vinaigrette to a bowl and whisk to combine or add to a jar and shake well. Store in the refrigerator.* When ready to serve, whisk or shake jar to recombine.
- To assemble, add spinach to a large bowl and top with remaining Salad ingredients. Drizzle with desired amount of Citrus Balsamic Vinaigrette and toss to combine.
- Alternatively, (especially if you expect leftovers) mix all of the Salad Ingredients EXCEPT for the coconut and avocado then garnish individual servings with coconut and avocado because they don't keep as well. Drizzle vinaigrette over individual servings..
Notes
*Citrus Balsamic Vinaigrette tastes even better if made at least 24 hours in advance for the flavors to blend and stored in the refrigerator.