Roasted Pineapple Shrimp Salad Wraps


  • 1 lb. large shelled shrimp
  • finely grated zest and juice of 1 orange
  • ½ cup cilantro, finely chopped and divided
  • 2 tbsp. fresh lime juice from Del Monte® Limes
  • 2 garlic cloves, minced or pressed
  • 2 tbsp. olive oil, divided
  • ½ tsp. fine sea salt
  • ½ tsp. black pepper
  • 1 Del Monte Gold® Extra Sweet Pineapple
  • 4 spinach wraps
  • 2 packed cups baby spinach
  • 1 Del Monte® Avocado, pitted and thinly sliced


In a large bowl toss shrimp with orange zest and juice, ¼ cup cilantro, 2 tablespoons lime juice, garlic, 1 tablespoon oil, salt, and pepper. Cover and refrigerate for at least 1 and up to 3 hours.

Cut off top and bottom of pineapple, then cut off skin. Cut pineapple into ½” thick rounds, then cut each round into 4 wedges, and cut out the core.

Preheat oven to 425°F. Lightly oil 2 large rimmed baking sheets.

Remove shrimp from marinade, allowing excess to drip off. Place shrimp on one baking sheet, spreading it out in a single layer. On second baking sheet toss pineapple with remaining 1 tablespoon oil and spread in a single layer.

Roast shrimp until cooked through, about 8 minutes. Roast pineapple, turning the pieces once, until softened and starting to brown around the edges, about 20 minutes.

To assemble, lay wraps flat on a countertop. Top with spinach, roasted pineapple, shrimp, avocado, and remaining ¼ cup cilantro. Fold in sides of wraps, then roll up tightly. Wrap in parchment paper and cut in half to serve.

Reserve any leftover roasted pineapple for another use.


4 wraps

Cook Time:

28 minutes

Calories Per Serving:


Nutrition Facts

Serving Size

Serving Per Container 4

Amount Per Serving
Calories 460 Calories from Fat
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 18%
Trans Fat 0g 0%
Cholesterol 145mg 48%
Sodium 1510mg 66%
Total Carbohydrate 52g 19%
Dietary Fiber 3g 11%
Sugars 10g
Protein 23g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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