Grilled Shrimp With Papaya Salsa Recipes

GRILLED SHRIMP SALSA

Steps:

• Preheat a grill pan over medium-high heat.
• Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
• Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
• Before serving, fold in the cilantro and avocado. Serve with tortilla chips.

GRILLED SHRIMP WITH PAPAYA SALSA

Steps:

• Grill shrimp on stove-top grill or preheated broiler. Allow about 4 to 5 minutes total.
• Meanwhile, combine remaining ingredients and mix well. Arrange salsa on each of two dinner plates and surround with shrimp.

GREEN PAPAYA SALAD WITH SPICY GRILLED SHRIMP

Steps:

• In a large bowl, mix the juice, fish sauce and sugar. Whisk in the oil and season. Add the chiles, scallion whites and peanuts. Toss in the papaya and check for seasoning. Let stand 20 minutes before serving.
• SPICY GRILLED SHRIMP: Mix everything together and let marinate for 15 minutes. Season shrimp and place on a hot, oiled grill. Turn frequently and cook for about 8 minutes. PLATING Place a small mound of salad and top with 3 shrimp. Garnish with sliced scallion greens.
• Wine Suggestion: DVX Champagne 1994 by Mumm Cuvee Napa

TEX-MEX GRILLED SHRIMP AND SALSA

Steps:

• Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
• Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
• Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
• Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

IRRESISTIBLE GRILLED SHRIMP WITH FRUIT SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, place salsa ingredients in a food processor; cover and process until finely chopped. Transfer to a small bowl. Chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto three metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with salsa.,

GRILLED PRAWNS (SHRIMP) WITH PAPAYA SALSA

Steps:

• Preliminary: If using wooden skewers, soak in water 30 minutes to prevent them catching fire on the barbecue.
• For prawns, add honey, soy sauce, sesame oil, lime rind and juice, and ginger in a bowl and mix well. Add prawns and stir to coat. Cover and chill for 20 minutes.
• For the salsa, mix papaya, lime juice, coriander leaves, chilli and onion in a small bowl and set aside.
• Thread prawns onto presoaked skewers (or metal ones) and cook over hot coals (or gas barbecue on high heat) 2-3 minutes: no longer, or they will go rubbery.
• Serve with papaya salsa and lime wedges.

GRILLED SHRIMP SALAD WITH PAPAYA, GREEN ONIONS AND PEANUTS

Steps:

• Preheat grill. Brush the shrimp with olive oil and season with salt and pepper, to taste. Grill the shrimp until just cooked, about 2 to 3 minutes. Remove and let sit.
• Arrange the arugula on a large platter. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in the center of the platter. Drizzle with the vinaigrette and sprinkle with peanuts and cilantro.

SHRIMP AND PAPAYA SALAD

Steps:

• Preparing the Shrimp
• Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate.
• Preparing the Papaya
• Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds. Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board. 2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks. Remember that a ripe papaya is fragile, and will turn to mush if harshly handled.
• Finishing the Salad
• Rinse the lettuce leaves and pat dry with paper towels.
• Rinse the parley and pat dry; remove the stems and discard. Finely chop the leaves.
• Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad.
• Stir the milk into the mayonnaise to thin it.
• Distribute the shrimp and papaya onto the 4 plates. Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top. Serve.

HERB-GRILLED SALMON WITH PAPAYA-CHILE SALSA

Steps:

• To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper. Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow flameproof baking dish. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours. Preheat grill or broiler.
• Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through.
• To make the salsa, place chile peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides. Wrap peppers in plastic wrap and let stand 5 minutes. Remove skin from peppers, halve, seed, and cut into small dice-sized pieces. Transfer to a small bowl and add papaya and red onion. Set aside.
• When ready to serve, spoon salsa over salmon steaks.

PAPAYA SALSA

Steps:

• Peel, split, and seed papaya; chop coarsely.
• Mix together all ingredients in a bowl.
• Serve over grilled fish such as ahi tuna, swordfish; also grilled chicken.

EXOTIC YA' MAKE A JAMAICA JERK SHRIMP WITH MANGO PAPAYA SALSA

Steps:

• Combine marinade ingredients and mix well.
• Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
• (I used a gallon size zip-loc bag.).
• Add marinade; coat evenly and refrigerate.
• Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
• Oil and pre-heat grill to medium low heat.
• FOR SHRIMP AND/OR VEGGIES: (See below for other options).
• Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.
• Place on grill and cook over medium low heat until pink and cooked through, about 8-10 minutes, turning once or twice for even cooking. Cooking times may vary depending on your grill.
• Veggies may take a bit longer depending upon the varieties you use.
• SERVING SUGGESTIONS:.
• Serve with mango-papaya salsa. (See instructions below).
• Garnish with fresh lime and thyme if desired.
• Goes nicely served on a bed of rice.
• SALSA DIRECTIONS:.
• Pinch the leaves off the cilantro stems.
• Place in a small non-metal bowl with the remaining salsa ingredients.
• Mix thoroughly with a spoon.
• COOKING DIRECTIONS IF USING CHICKEN OR PORK:.
• If using chicken:.
• Remove from marinade and place on grill over medium low heat.
• Grill chicken 8 minutes on each side, or until juices run clear.
• If using pork:.
• Remove from marinade and place on grill over indirect heat.
• Cover and cook for 1 hour, turning occasionally.
• Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.
• Let meat rest 20-30 minutes before carving to allow juices to redistribute.
• SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP.

GRILLED SHRIMP WITH PAPAYA MUSTARD

Steps:

• 1. Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible.
• 2. Meanwhile, make the papaya mustard. Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed.
• Put the honey in a small heavy saucepan over medium-high heat. Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes.
• 3. Turn the heat to medium and add the papaya. Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes.
• Remove from the heat and immediately stir in the mustard mixture. Season to taste with salt and lime juice and set aside.
• 4. Brush the shrimp with the oil, then sprinkle with salt and cayenne. Grill for 2 or 3 minutes per side, turning once. Serve the shrimp, garnished with the cilantro,with the papaya mustard and lime wedges on the side.