Asian Shrimp, Pineapple and Peanut Salad

Here’s the back story on this one. (You know I love the backstory).

Here are the main loves of my life.

Aren’t they the sweetest?

And this, God help me, is the other love of my life.

And I was pretty much living happily ever after with all three of them, thinking life couldn’t be much better.

Until this came along.

Yes, I know it is not right to fall in love with inanimate objects. But it plays all my favorite songs. It plays all my favorite movies. It lets me read all my favorite books…with a backlight!!! It shows off all my nine million pictures of chocolate chip cookies. And you can jazz it up with apps that tell you everything from where you parked your car at the mall to what to make for dinner when you have shrimp, pineapple and peanuts on hand and you just KNOW there’s a good recipe in there somewhere.   For those of you who have one of these babies, there is an app called Epicurious for the low, low price of $Free.

And for those of you who don’t have one, as far as I can tell all the recipes are also available on Anyway, one of the first delectable recipes that caught my eye was this one for a salad of shrimp, pineapple, avocado and peanuts, with a jalepeno lime mint dressing. Yes please, and thank you. It was quick and easy and delicious in a fun, tropical, summer-is-almost-here kind of way.  So if you have discovered it already, get to downloading, and then try this delectable salad!

Asian Shrimp, Pineapple and Peanut Salad
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • ½ 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 1¼ cups)
  • 1 large avocado, halved, pitted, peeled, coarsely chopped
  • 2 tablespoons salted peanuts
  • 1 lime, cut into 8 wedges (for garnish)
For dressing:
  1. Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.
For salad:
  1. 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


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  1. Camilla says

    I am in the parking lot at Fairway in Red Hook RIGHT NOW, having finally picked up my ridiculously un-deliverable iPad case from FedEx, and when I am done here I am installing the epicurious app ASAP on the brand-new love of MY life! :)

  2. scrambledhenfruit says

    The calendar may say spring, but the temps here are saying summer. The ingredients are all in my kitchen and that salad is calling my name- it looks like a delicious light supper for a hot day. (Drooling over the ipad too. Sigh.) Thanks for the recipe.

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