There is nothing that I like more than an Instagram-worthy meal you can make at home! This Pineapple Shrimp Salad makes a perfect lunch or appetizer for a BBQ.
Portion Fix Containers:
2 Zululand Queen baby pineapples (or you can use 1 large pineapple)
1 small English cucumber - diced
1/2 jalapeno (or to taste) - stem and seeds removed, finely chopped
1 avocado - peeled, cored and cubed
Juice of 1 lime
1/4 teaspoon of Sriracha
1/4 cup fresh cilantro, de-stemmed, and chopped
1 pound cooked shrimp
Salt and pepper to taste
Cut the pineapples down the middle. Take a paring knife and cut around the perimeter of the inside of the pineapple. Score the interior flesh into 4 blocks and then scoop out the inside.
Take 1/4 cup of the pineapple flesh and muddle it (or use a mortar and pestle), creating a liquid juice. Chop the remaining pineapple flesh into small cubes.
Add the shrimp, cucumber, jalapeno, avocado, lime, cilantro and Sriracha to the pineapple and mix. Season with salt and pepper. The flavors will develop the longer you let it sit, but the lime juice will also continue to "cook" the shrimp so don't leave in the refrigerator more than a day.
Scoop the mix back into the hollowed out pineapples and serve.