These vibrant Pineapple Boats offer a refreshing twist on classic seafood salads. Sweet, juicy pineapple halves serve as natural cups for a zesty mixture of cooked shrimp, creamy avocado, and tangy grapefruit and orange segments. The bright acidity of fresh lime juice cuts through the richness of the avocado, creating a perfectly balanced flavor profile. This dish is not only visually stunning but also light and satisfying, making it an ideal choice for summer gatherings, beach picnics, or a healthy lunch. The combination of textures&# 226;ÂÂcrunchy fruit, soft avocado, and tender shrimpâÂÂensures every bite is delightful. Simple to assemble yet impressive enough for entertaining, this recipe brings a taste of the tropics to your table without requiring extensive cooking time or complex techniques.
Pineapple Boats Ahoy
Description
These vibrant Pineapple Boats offer a refreshing twist on classic seafood salads. Sweet, juicy pineapple halves serve as natural cups for a zesty mixture of cooked shrimp, creamy avocado, and tangy grapefruit and orange segments. The bright acidity of fresh lime juice cuts through the richness of the avocado, creating a perfectly balanced flavor profile. This dish is not only visually stunning but also light and satisfying, making it an ideal choice for summer gatherings, beach picnics, or a healthy lunch. The combination of textures&# 226;ÂÂcrunchy fruit, soft avocado, and tender shrimpâÂÂensures every bite is delightful. Simple to assemble yet impressive enough for entertaining, this recipe brings a taste of the tropics to your table without requiring extensive cooking time or complex techniques.Ingredients
Directions
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Peel the grapefruit and orange, removing all white pith, then segment them into bite-sized pieces.
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Cut the pineapple in half lengthwise and carefully scoop out the flesh, leaving the skin intact to form hollow boats.
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Chop the scooped pineapple flesh and the avocado into small cubes.
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If using raw shrimp, boil or steam until pink and opaque, then peel and devein; if using cooked shrimp, ensure they are peeled and deveined.
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In a large bowl, combine the shrimp, chopped pineapple, avocado, grapefruit segments, and orange segments.
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Drizzle with fresh lime juice and toss gently to coat all ingredients evenly.
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Spoon the shrimp and fruit mixture into the hollowed-out pineapple boats.
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Serve immediately to prevent the avocado from browning.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 169.0kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 258.8mg87%
- Sodium 533.1mg23%
- Total Carbohydrate 6.6g3%
- Dietary Fiber 0.9g4%
- Sugars 5.1g
- Protein 34.4g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To keep the avocado from turning brown, add the lime juice just before serving or mix a small amount of lemon juice into the avocado before chopping.
Ensure shrimp are fully cooked and cooled before adding to the salad to maintain the texture of the fresh fruit.
For a heartier version, you can add diced red bell peppers or cilantro to the mixture.
These boats are best served fresh; the pineapple skin may become soggy if left to sit for more than 30 minutes.
