Papaya And Shrimp Salad Recipes

PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME

Steps:

• Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
• Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.

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.

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.

GREEN PAPAYA SALAD WITH SHRIMP

Steps:

• In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.
• Make dressing:
• In a large bowl whisk together dressing ingredients until sugar is dissolved.
• Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
• Serve salad sprinkled with peanuts.

SHRIMP,PAPAYA & AVOCADO SALAD

Steps:

• Whisk together dressing ingredients in a small bowl, chil until ready to serve.
• On individual salad plates, place salad greens, cooled shrimp, avocado & papaya on top,.
• Sprinkle with chopped onions, salt and pepper and drizzle dressing over top.

GREEN PAPAYA SALAD

Steps:

• In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
• Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
• Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

PAPAYA, SHRIMP, AND SOBA SALAD

Steps:

• In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions; drain.
• Meanwhile, in a large bowl, whisk together tamarind, sugar, 2 tablespoons oil, lime juice, and cayenne. Add drained noodles, cilantro, onion, half the papaya, and all but 3 tablespoons of the peanuts; season with salt and pepper and toss to combine.
• In a large skillet, heat the remaining 2 tablespoons oil over low. Add garlic and cook until golden brown on both sides, about 5 minutes total. Remove garlic chips and set aside on a paper towel. Raise heat to medium-high; add shrimp, sprinkle with coriander, salt, and pepper, and cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes.
• To serve, divide noodles and shrimp evenly among 4 large bowls; top each serving with remaining papaya, peanuts, garlic chips, and cilantro.