LibreRecipes

Asian Shrimp, Pineapple, and Peanut Salad

Rating

Pineapple helps give this Asian salad a perfect balance of hot, salty, tangy, and sweet.

2 tablespoons fresh lime juice

2 tablespoons fish sauce (such as nam pla or nuoc nam)*

2 tablespoons olive oil

1 tablespoon sugar

1/2 cup thinly sliced shallots (about 2 large)

1 small jalapeño chile, thinly sliced

3 tablespoons (packed) fresh mint leaves

16 peeled deveined cooked large shrimp with tails intact

6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1 1/4 cups)

1 large avocado, halved, pitted, peeled, coarsely chopped

2 tablespoons salted peanuts

1 lime, cut into 8 wedges (for garnish)

Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.
Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.
Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.