pineapple shrimp salad with asian pear and radish

What goes well with the Uchi Brussels Sprouts? This does! There are some great, light summer flavors here that make this a nice compliment to the sweet and savory ones found in the Brussels. This is a wonderful recipe that’s easy, delicious, and about as paleo as it gets. If you don’t have asian pear in your supermarket, you’re definitely missing out, but I could see substituting a granny smith or pink lady apple in its place.


  • 1 lb shrimp, peeled and deveined.
  • 1 pineapple, diced
  • 1 asian pear, diced
  • 1 orange, roughly chopped
  • 4 red radishes, cut into paper thin slices
  • 2 TBSP very finely chopped cilantro
  • 4 large leaves of basil, finely chopped
  • 2 TBSP fresh mint, finely chopped
  • 1 + 1 TBSP olive oil
  • lemon juice
  • dash salt


  1. Sauté the shrimp in a large sauté pan over medium heat with 1 TBSP olive oil and the dash of salt until pink and firm (about 5 minutes). Remove from heat.
  2.  In another pan, saute the pineapple over high heat until much of the juice evaporates and the pineapple have a dryer, grilled texture. Charring adds flavor here.
  3. Toss all ingredients in a large mixing bowl and serve. When you put in the orange pieces,  give them a quick squeeze.

chopping pineappleKristy cuts pineapple

paper thin radishes

Ryan’s paper-thin radish slices

pineapple shrimp salad with asian pear and radish

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