Pepper Shrimp Salad

(2021 Pairings - Jamaica - Americas) From North Coast - Spicy shrimp sautéed with scotch bonnet pepper seasoning, scallions and garlic are tossed with spinach, mango, avocado, and toasted almonds all dressed in a pineapple-coconut allspice dressing.

Pepper Shrimp Salad

Total TimeTotal Time: 35 minutes

ServingsServings: 10


1 cup olive oil

6 oz DOLE Canned Pineapple Juice

6 oz. coconut milk

2 teaspoons ground allspice

2 Tablespoons salt divided

1 Tablespoon black pepper

2 Tablespoons vegetable oil

3 pounds uncooked shrimp peeled deveined tails removed

3 Tablespoons Scotch Bonnet pepper seasoning

1/2 cup scallions sliced thin

2 Tablespoons garlic minced

5 cups baby spinach lightly packed

2 cups frozen DOLE Diced Avocado thawed

3 cups frozen DOLE Mango Chunks thawed

1 cup toasted almond slivers

Nutrition Facts


  1. For the Dressing

    1. Pour Olive oil into small bowl. Whisk in the Pineapple and Coconut Milk until combined.

    2. Add allspice, 1 Tablespoon salt and pepper and whisk an additional minute.

  2. For the Shrimp:

    1. Heat Vegetable oil in a large sauté pan over medium heat.

    2. Season shrimp with Scotch bonnet seasoning and 1 Tablespoon salt.

    3. Cook Shrimp for 2 minutes on each side or until fully cooked. Remove from pan and place in fridge to cool for 30 minutes.

  3. To Serve:

    1. In a large mixing bowl combine scallions, garlic, spinach avocado, mango, almonds and shrimp.

    2. Coat with ½ of the dressing and stir gently. Add more dressing if desired. Serve in individual bowls or family style.

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