HN Kitchen: Jerk Shrimp Salad w| Pineapple Coconut Dressing

Most of my meals are prepared, photographed, then immediately packed for weekday lunches. This salad recipe has a dual purpose; 1) showing how to use Caribbean flavors at home in a healthy recipe, and 2) showing how to pack it away for your all-week enjoyment in a mason jar.

Jerk Shrimp Salad with Pineapple Coconut Dressing

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The best part about this salad (besides the fact that it is delicious) is that it is easily assembled into a mason jar for easy storage and transport. (Pictured below in my car on the way to work)

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Recipe makes 5-6 servings

INGREDIENTS:

1 pound shrimp, tailed and deveined

1 pineapple or 8 oz fresh pineapple chunks

1 can black beans, drained and rinsed

2 red bell peppers, sliced

1 jar jerk seasoning, homemade or premixed

Olive oil

16 oz mixed greens

For Pineapple Coconut Dressing:

2 oz pineapple chunks (or 1/4 cup)

Juice from 1 lime

1/2 cup orange juice

2 tbsp coconut oil, liquified

1 tbsp honey

DIRECTIONS:

Jerk Shrimp

1. Toss shrimp with 2 tbsp olive oil, then 2 tbsp jerk seasoning.

2. Saute shrimp for 2 1/2 – 3 minutes or until bright pink.

3. Set aside to cool and prepare the dressing.

Pineapple Coconut Dressing

1. Puree pineapple chunks, lime juice, and orange juice in a food processor or blender, then stir in coconut oil and honey.

Bowl Salad Assembly:

1. Layer mixed greens, bell pepper slices, black beans, and shrimp in a bowl, then top with the salad dressing and enjoy!

Mason Jar Salad Assembly:

Layer the ingredients in the following order and DO NOT invert the jar in any way: dressing, pineapple slices, shrimp, black beans, bell pepper slices, greens. Close the jar tightly and store in the refrigerator. Your mason jar salad will last 3-4 days as long as the greens don’t touch the greens.

 

HN Kitchen: Jerk Shrimp Salad w| Pineapple Coconut Dressing

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