Ingredients with Measurements:
- 1 lb cooked shrimp, peeled and deveined
- 2 cups pitanga (Brazilian cherry) fruit, chopped
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 1 tbsp honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the cooked shrimp, pitanga fruit, red onion, red and yellow bell peppers, and cilantro.
2. In a small bowl, whisk together the olive oil, white wine vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.
15 minutes
5. Temperature: Serve chilled
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 16g
- Protein: 18g
Substitutions for ingredients:
- Pitanga fruit can be substituted with any other tropical fruit, such as mango or papaya.
- Shrimp can be substituted with cooked chicken or tofu for a vegetarian option.
- Red and yellow bell peppers can be substituted with any other colored bell peppers.
Variations:
- Add some chopped avocado for extra creaminess.
- Top with some toasted coconut flakes for added crunch.
- Use lime juice instead of white wine vinegar for a more citrusy flavor.
Tips and tricks:
- Make sure to thoroughly rinse the shrimp before cooking.
- If using frozen shrimp, thaw them in the refrigerator overnight before cooking.
- For a spicier salad, add some chopped jalapeño or red pepper flakes.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra cilantro leaves.
Garnishes:
- Cilantro leaves
- Toasted coconut flakes
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Serve with some crusty bread or a side of rice.
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Pitanga fruit is native to Brazil and is commonly used in desserts and drinks.
Flavor profiles:
- This salad has a sweet and tangy flavor from the pitanga fruit and dressing, with a savory note from the shrimp and vegetables.
Serving suggestions:
- Serve this salad as a light lunch or dinner option.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Brazilian