Cooking Corner

Grilled Shrimp & Pineapple Salad with Coconut-Lime Dressing

Ingredients for Salad (Serves 2)

  • 12-14 medium or large shrimp, cleaned (tails may be left on)
  • 1 ½ cups of 1” pineapple chunks, OR 1 firm, nearly-ripe mango cut into large chunks
  • Salad greens, enough for each person dining
  • Generous handful of fresh cilantro, basil and mint, chopped
  • ½ thinly sliced red pepper 


  • 4 Tbsp. oyster sauce
  • 2 tsp. brown sugar
  • 4 cloves garlic, minced 

Coconut-Lime Dressing

  • ½ cup good-quality coconut milk (not ‘lite’, it is too thin)
  • 2 cloves garlic, minced
  • 1 ½ to 2 Tbsp. fish sauce (to taste)
  • 2 Tbsp. Freshly squeezed lime juice
  • ¼ tsp. dried crushed chili flakes
  • 2 tsp. brown sugar
  • 1 tsp. grated lime zest 


  1. Place shrimp and fruit in a bowl. Stir marinade ingredients together in a cup and pour over. Toss gently and set aside to marinate while you prepare the salad and warm up your grill.
  2. Stir together the salad dressing in a cup. Taste. Add more sugar if you prefer it sweeter, or more lime juice if too sweet. Add more chili or more fish sauce to taste.
  3. Prepare the bowl of salad greens. Toss in the herbs and red pepper.
  4. Skewer the marinated shrimp and fruit onto wood or metal skewers. Or, if your shrimp and fruit pieces are large enough, you can set them directly on the grill. Another option is to use a fish cage. (Soak wooden skewers for an hour before using to reduce burning.)
  5. Before grilling, lightly brush your grill/fish cage with cooking oil to prevent sticking. Grill the shrimp and fruit 4-8 minutes per side, or until shrimp is pink and plump and the fruit has grill markings and is bright in color (timing depends on size of shrimp).
  6. Serve the hot shrimp and fruit over the salad greens and top with a generous amount of the dressing.