Guppy's on the Beach Seafood Grill & Bar

Today's Specials

Chef Scott's Specials
for September 26

Upcoming Events

Red Tide
Updated 9/20/18

4pm to 5.15pm Daily



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or Call 727-593-2032


Sun - Thurs        11:30 - 10:00
Fri - Sat              11:30 - 10:30


Baby Kale Salad w/ apricot glazed shrimp

My recipe this month is a salute to spring and dinner salads that you can make for guests paired with a pinot grigio that will please the palate. I hope you enjoy this one. Have a great month ahead. See you next month….
                                    Baby Kale Salad w/ apricot glazed shrimp
                                                Lemon poppy seed dressing
Serves 4
For the dressing:
2TB. – apple cider vinegar
3TB. – grape seed oil
2TB. – fresh lemon juice
1 ½ tsp. – honey
1 / 2 tsp. – poppy seeds
1 / 8 tsp. – ground sea salt
1 / 8 tsp. – fresh ground black pepper
Whisk all ingredients and set aside to allow flavors to infuse.
For the salad:
 4 cups – fresh baby kale chopped
Pinch of sea salt
1 cup – sliced plant city strawberries
2 whole – avocadoes chopped
1 / 3 cup – toasted sliced almonds
1 / 4 cup – feta cheese
For the shrimp:
20 – Large shrimp peeled and deveined
1TB.-  canola oil
1 / 4 cup – apricot preserves
1 tsp. – honey
1 tsp. – lime juice
1/ 2 – jalapeño pepper minced (seeds and ribs removed)
Pinch – cayenne pepper
  1. Mix apricot preserves, honey, juice, and both peppers in a mixing bowl. Let rest.
  2. Place a large sauté pan on the stove and put on high heat.
  3. Add the oil and then the shrimp and sauté shrimp on one side for a minute or two.
  4. Flip the shrimp and cook one more minute.
  5. Add the apricot mixture and toss to coat. Pull off stove and let rest.

Please join us by making your reservation online or by telephone. If you cannot find availability online, please call us and we will be happy to review our availability. Thanks so much, and we look forward seeing you soon!