I really love this pineapple chutney shrimp salad. I first love it because it has just a few ingredients, making it cheap and simple. It’s easy to make, and very quick, too. Tonight I threw it together in about 15 minutes, including taking the extra time to show my four year old how to pull the tails off the shrimp. (He doesn’t think it’s as cool as I do. Fine.)

I also love this salad because it’s sweet and easy to eat. As a recovering veggie-hater, I still occasionally feel like I’m force-feeding myself green things. Not with this salad! It was a great blend of flavors. A hybrid of island food and mexican food (my two favorite food genres) so how can you go wrong with that, really? Lastly, the calories on this baby are ridiculously low. It certainly leaves room for some healthy banana ice cream afterward.

Serves 4
128 calories (I’m not even kidding)
1g Fat
12g Carbs
18g Protein
2g Fiber


2 cups diced pineapple
1/2 cup finely chopped cilantro
1/4 cup finely chopped red onion
juice of 1 lime
1 lb shrimp
sea salt and freshly ground black pepper to taste
6 packed cups of mixed greens


Add the pineapple, cilantro, red onion and lime juice to a bowl and toss together. Let sit while you prepare the rest. I use frozen shrimp that’s already de-veined and shelled. That way you save time, because you just have to yank off the tails and throw them in a skillet over medium heat, with a couple tablespoons of water. Add a dash of sea salt and pepper to the pan and cover with a lid. When the shrimp is hot throughout, serve it over a bed of mixed salad greens and top with the pineapple chutney.