Best 5 Shrimp And Papaya Salad Recipes

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.

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.

AHI TUNA AND BABY SHRIMP CEVICHE W/PAPAYA SALAD AND COCONUT

Steps:

• Preheat oven to 350°F.
• Ceviche:.
• Mix shrimp, ahi tuna, hamachi, chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt. Allow to marinate 1 hour. Drain and refrigerate.
• 2nd ceviche step:.
• While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
• Papaya Salad:.
• Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
• Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
• Place coconut pieces in oven for 10 minutes or until tender.
• Place papaya salad on coconut shell and top with ceviche. Garnish with mint.

SEARED SHRIMP SALAD WITH AVOCADO, PAPAYA AND GRAPEFRUIT

Steps:

• For shrimp: Combine soy sauce, ginger, garlic, sugar, and red pepper flakes in shallow bowl. Add shrimp, toss to coat. Cover and refrigerate 1 hour. For dressing: Combine lemon juice, vinegar, beaten egg, ginger and garlic in blender or processor and blend. With machine running, add olive oil through top in thin, steady stream and blend until dressing is emulsified and smooth. Mix in sesame oil. Season with salt. Transfer to small bowl. Stir in chives. Taste and adjust seasoning. Heat heavy large nonstick skillet over medium heat. Add shrimp and cook until lightly browned, about 2 minutes. Turn and sear other side, about 1 minute. Cover and keep warm. For salad: Toss greens with enough dressing to coat lightly. Mound in center of 4 large plates. Halve, pit, and peel avocado. Cut each half lengthwise into 8 slices. Arrange avocado and papaya atop greens, alternating in pinwheel design. Arrange 6 shrimp in overlapping cluster in center of each salad; drizzle shrimp lightly with dressing. Arrange grapefruit sections around rims of plates. Serve, passing remaining dressing separately.

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.