Black Bean Aloha Shrimp Salad


"This salad, a blend of Mexican, Asian, and tropical flavors, is hearty enough to enjoy as a meal. For less heat, discard the jalapeno seeds."
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20 m servings 279 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Divide salad blend evenly among 6 plates.
  2. Toss together beans, crushed pineapple, shrimp, onion, cilantro, salad dressing, coconut, mint and jalapeno in large bowl. Spoon over salad.
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I didn't have coconut or the pineapple, so added tomatoes (Hey, its a fruit, right?) I also used a balsamic vinagrette with a splash of lime. Absolutely delightful salad! Thanks for the recipe.

This recipe is very good and quite adaptable. I cooked the shrimp in a little garlic and red pepper. The sweetness of the pineapple and coconut meld great with the other ingrediants. You won'...