Best 8 Grilled Shrimp With Papaya Salsa Recipes

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Grilled shrimp with papaya salsa is a vibrant and delicious dish that combines two seasonal ingredients to create a winning meal. The grilled shrimp, with its succulent texture and smoky flavor, pairs perfectly with the salsa made from ripe papaya, adding its tropical sweetness and a hint of tartness. This refreshing and colorful dish is sure to impress your friends and family, and it's also a great way to celebrate the summer.

Let's cook with our recipes!

GRILLED PRAWNS (SHRIMP) WITH PAPAYA SALSA



Grilled Prawns (Shrimp) With Papaya Salsa image

This is from Australian Table magazine, 2004. A posh addition to your next barbie! (I always think prawns look fancy, even though their not really). Note that the recipe actually calls for at least 2 limes, one for the marinade, and one for the salsa, and an extra one to garnish, if you so wish.

Provided by Ppaperdoll

Categories     Low Protein

Time 42m

Yield 4 appetizer portions, 4 serving(s)

Number Of Ingredients 10

1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sesame oil
1 lime, juice and zest of, finely grated
2 teaspoons gingerroot, finely chopped
12 medium prawns, peeled and deveined, with tails left in tact
1 papaya, peeled, deseeded, and finely diced
1 lime, juice of
red chile, finely chopped
1 small red onion, finely diced

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.

Nutrition Facts : Calories 158.8, Fat 4.1, SaturatedFat 0.7, Cholesterol 22.7, Sodium 370.4, Carbohydrate 29.5, Fiber 3.8, Sugar 20.8, Protein 4.2

GRILLED SHRIMP WITH PAPAYA SALSA



Grilled Shrimp with Papaya Salsa image

Provided by Marian Burros

Categories     appetizer, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 8

12 jumbo shrimp, shelled and deveined
1 large papayas, diced
1/3 cup finely chopped red onion
1/2 large red bell pepper, chopped
1 tablespoon chopped cilantro
Juice of 1/2 lime
1/4 to 1/2 jalapeno pepper, minced
2 teaspoons rice vinegar

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.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 307 milligrams, Sugar 34 grams, TransFat 0 grams

GRILLED SHRIMP SALAD WITH PAPAYA, GREEN ONIONS AND PEANUTS



Grilled Shrimp Salad with Papaya, Green Onions and Peanuts image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 14

16 whole large shrimp deveined and shelled
Olive oil
Salt and freshly ground pepper
1 pound arugula
2 ripe papayas, peeled, pitted and thinly sliced
4 green onions, finely sliced
Grilled shrimp (above)
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 small jalapeno pepper, finely diced
1/4 cup olive oil
1/2 cup peanuts, coarsely chopped
2 tablespoons finely chopped cilantro

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.

GRILLED SHRIMP SALSA



Grilled Shrimp Salsa image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

1 pound jumbo shrimp (21/25 count), peeled and deveined
1 ear corn, husked
1 small jalapeno pepper
2 scallions
1/2 red onion, cut into 4 wedges, root intact
Canola oil
Kosher salt
1 Persian cucumber, finely chopped
1 teaspoon lime zest (1 lime)
1/4 cup lime juice (4 to 5 limes), plus more to taste
1/4 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/4 cup fresh cilantro leaves, roughly chopped
1 small avocado, cut into 1/4-inch pieces
Tortilla chips, for serving

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.

PAPAYA SALSA



Papaya Salsa image

Make and share this Papaya Salsa recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 large papaya
1/4 red bell pepper, coarsely chopped
1/4 green bell pepper, coarsely chopped
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons orange juice
1/2 teaspoon red pepper flakes

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.

IRRESISTIBLE GRILLED SHRIMP WITH FRUIT SALSA



Irresistible Grilled Shrimp with Fruit Salsa image

These skewers are super lean and scrumptious-especially when dipped in the fresh fruit salsa. We rave about the salsa's sweet heat and the shrimp's party-pretty look. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings (1-1/4 cups salsa).

Number Of Ingredients 17

3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon ketchup
2 garlic cloves, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pound uncooked large shrimp, peeled and deveined
FRUIT SALSA:
1 medium tart apple, peeled and cut into wedges
3/4 cup orange segments
2 tablespoons lime juice
2 green onions, cut into 2-inch pieces
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes

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.,

Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges

GRILLED SHRIMP WITH PAPAYA MUSTARD



Grilled Shrimp with Papaya Mustard image

Provided by Jean Georges Vongerichten

Categories     Mustard     Shellfish     Appetizer     Side     Cocktail Party     Quick & Easy     Dinner     Lime     Tropical Fruit     Papaya     Seafood     Shrimp     Grill     Grill/Barbecue     Honey     Party     Cilantro     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 12

2 tablespoons mustard powder, preferably Coleman's
1/4 cup Dijon mustard
2 tablespoons rice vinegar or plum wine vinegar
1/2 cup honey, plus more as needed
1 1/2 pounds papaya, peeled, seeded, and cut into 1/2-inch chunks
Salt
2 tablespoons fresh lime juice, or to taste
24 large shrimp, peeled and deveined
2 tablespoons extra virgin olive oil, plus more as needed
Cayenne pepper
2 tablespoons chopped fresh cilantro leaves
Lime wedges for serving

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.

GRILLED SHRIMP WITH SALSA VERDE



Grilled Shrimp With Salsa Verde image

The sauce in this recipe is ubiquitous along Italy's western coast, where I ate it spooned over a thinly sliced fish steak titled Pesce Spada alla Griglia. It is best enjoyed when the freshest seafood and produce are available. The sauce can be made in advance and the shrimp broiled or grilled just before the meal. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes 6 Servings

Number Of Ingredients 10

3 garlic cloves
2 tablespoons capers, rinsed and chopped
1 teaspoon coarse salt
1 cup fresh mint leaves, finely chopped
3/4 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
2 lemons, 1 juiced (2 1/2 tablespoons), 1 cut in 6 wedges for garnish
1 tablespoon red-wine vinegar
24 jumbo shrimp, peeled (about 3 pounds)
1/2 teaspoon freshly ground black pepper

Steps:

  • Mince together the garlic, capers, and 1/2 teaspoon of the salt, and place in a small bowl. Stir in the mint, parsley, olive oil, lemon juice, and red-wine vinegar.
  • Preheat the broiler or prepare a grill. Butterfly the shrimp by slicing down the center of each, lengthwise, almost but not completely through. Open both sides to lay flat. Season with the remaining 1/2 teaspoon of the salt and the pepper. Broil or grill for 2 minutes per side. Place 4 shrimp on each plate and spoon some of the sauce over them. Serve with lemon.

Tips:

  • Choose fresh, high-quality shrimp. Look for shrimp that are firm and have a slight briny smell. Avoid shrimp that are mushy or have a strong fishy odor.
  • Clean the shrimp properly. Remove the heads, shells, and tails. Rinse the shrimp under cold water and pat them dry with paper towels.
  • Marinate the shrimp. Marinating the shrimp helps to add flavor and moisture. You can use a variety of marinades, such as olive oil, lemon juice, garlic, and herbs.
  • Grill the shrimp over medium-high heat. This will help to prevent the shrimp from overcooking and becoming tough.
  • Serve the shrimp immediately. Grilled shrimp is best when served hot off the grill. You can serve it with a variety of sides, such as rice, vegetables, or salad.

Conclusion:

Grilled shrimp with papaya salsa is a delicious and easy-to-make dish that is perfect for a summer cookout. The shrimp is grilled to perfection and the papaya salsa adds a sweet and tangy flavor. This dish is sure to be a hit with your friends and family. Here are some additional tips for making grilled shrimp with papaya salsa:

  • If you don't have a grill, you can also cook the shrimp in a grill pan or skillet.
  • If you don't have papaya, you can substitute another tropical fruit, such as mango or pineapple.
  • You can also add other ingredients to the salsa, such as chopped cilantro, red onion, or jalapeno peppers.
  • Serve the grilled shrimp with your favorite sides, such as rice, vegetables, or salad.

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