Tropical Shrimp Salad with Peach Slushy

This tropical shrimp salad with peach slushy is basically sunshine showing up for lunch with snacks.

There is kiwi, pineapple, green apple, cashews, banana chips, toasted coconut, chipotle shrimp, greens, lemon vinaigrette, and goat cheese.

Then the peach slushy swoops in with peaches, lemon juice, ice, and sparkling water.

This is the kind of meal that makes sense for summer cookouts, pool day lunches, 4th of July spreads, or any hot afternoon that needs something cold nearby.

For more seafood that keeps things light, try it near Shrimp and Broccoli Foil Packs or Baked Salmon in Foil With Asparagus and Lemon Garlic.

Sweet fruit and smoky shrimp sound a little wild, but the bowl knows what it is doing.

How To Make Tropical Shrimp Salad with Peach Slushy

1. Cut the kiwi

Peel and chop the kiwi into bite size pieces.

2. Cut the pineapple

Cut the pineapple into chunks so it can mix through the salad without taking over the whole fork.

3. Cut the apple

Chop the green apple and keep the pieces small enough to toss with the greens.

4. Chop the cashews

Chop the cashews for crunch, then crumble the banana chips.

5. Add the fruit to a bowl

Drop the chopped fruit into a large bowl so the salad base is ready.

6. Toast the coconut

Toast the shredded coconut in a skillet until it starts to pick up color.

7. Season the shrimp

Toss the shrimp with chipotle garlic seasoning until the pieces are coated.

8. Cook the shrimp

Cook the shrimp in a skillet until they are pink, curled, and lightly browned.

9. Build the salad bowl

Add greens, fruit, toasted coconut, banana chips, and cooked shrimp to the bowl.

10. Add the vinaigrette

Pour in the lemon vinaigrette and toss gently.

11. Finish with goat cheese

Add goat cheese and give the salad one last soft toss.

12. Start the peach slushy

Add frozen peach slices to the blender.

13. Add lemon and ice

Squeeze in lemon juice, add ice, and blend until the mixture looks thick and cold.

14. Finish with sparkling water

Pour sparkling water over the slushy and serve it with the salad.

Why The Sweet Stuff Works

The chipotle seasoning gives the shrimp a warm smoky edge, and the fruit keeps the salad juicy and bright.

The goat cheese brings a creamy bite so the fruit does not feel like it wandered in from dessert.

Small Things That Help

Toast the coconut just until it smells nutty and looks lightly golden.

Add the goat cheese near the end so it stays in soft pieces.

How To Serve The Salad And Slushy

Serve the salad cold or room temp with the slushy right beside it.

This one does not need much else, unless you want a bowl of chips nearby for snack insurance.

Saving Any Extras

Store the salad without extra dressing if you can.

The slushy is best right after blending because the ice melts and the sparkle softens as it sits.