SEARED BEEF & PAPAYA SALAD WITH TAMARIND SOY DRESSING
Tropical papaya pairs well with beef, prawns or pork in Asian salads. The sweet dressing and crispy onion topping tie the whole recipe together
Provided by Jennifer Joyce
Categories Lunch, Main course, Side dish, Starter
Time 20m
Number Of Ingredients 16
Steps:
- Season the steak well. Heat a lightly oiled griddle or frying pan. Sear the steaks for 2 mins each side, then remove and leave to rest for 5 mins. When rested, thinly slice.
- Mix the dressing ingredients together with 1 tbsp water until the sugar is dissolved. Arrange the spinach, beef, papaya, herbs, cucumber, spring onions and chilli on a platter. Pour the dressing over half the salad and sprinkle with the crispy onions. Serve the remaining dressing on the side or save for making another salad.
Nutrition Facts : Calories 406 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.8 milligram of sodium
SHRIMP AND PAPAYA SALAD
This summer salad can make a light but satisfying lunch or supper. You buy the shrimp already cooked. Serve the salad with a small bowl of broth and some buttered warm crackers. For something sweet to finish this light meal, I love to get a good thick bar of chocolate, break it into chunks and serve it with iced coffee topped with whipped cream.
Provided by Food Network
Categories main-dish
Yield Serves 4
Number Of Ingredients 7
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 SALAD WITH CURRY MAYONNAISE DRESSING RECIPE - (4.8/5)
Provided by Sube
Number Of Ingredients 10
Steps:
- Mix salad dressing in a bowl with a whisk. Arrange torn butter lettuce, shrimp and papaya. Add dressing on top.
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.
GREEN PAPAYA-STYLE SALAD RECIPE - (4.6/5)
Provided by johnwhorfin
Number Of Ingredients 18
Steps:
- This Thai-inspired salad makes a perfect side for sautéed noodles or roasted salmon. Don't skimp on the fresh herbs-they really pull the dish together. Serves: 2-4 1. To make the dressing, combine all ingredients in a powerful blender and blend for one minute, or until smooth. 2. To serve, toss all salad ingredients together and drizzle over half of the dressing. Serve with extra dressing on the side.
CURRIED SHRIMP SALAD
The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.
Nutrition Facts :
GREEN PAPAYA SALAD WITH SHRIMP
Categories Salad Herb Quick & Easy Lunch Papaya Peanut Shrimp Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 11
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.
PAPAYA AND SHRIMP SALAD
Make and share this Papaya And Shrimp Salad recipe from Food.com.
Provided by William Uncle Bill
Categories Papaya
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Arrange the lettuce leaves on a large platter.
- In a large bowl, combine shredded cabbage, papaya slices and tomatoes (reserving a few slices of tomatoes and papaya for garnish).
- Spread this mixture over the lettuce on the platter and sprinkle with mushrooms, shrimp and hazelnuts.
- Decorate with reserved tomatoes and papaya and slivers of Chile peppers.
- In a small bowl, mix together lime juice, fish sauce, sugar and green onions.
- Stir until sugar is dissolved.
- Pour this dressing over the salad and refrigerate until ready to serve.
Nutrition Facts : Calories 144.8, Fat 2.8, SaturatedFat 0.3, Cholesterol 57.6, Sodium 544.6, Carbohydrate 21.8, Fiber 4.3, Sugar 12.3, Protein 10.9
GREEN PAPAYA SALAD WITH SHRIMP
Provided by Mark Bittman
Categories quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Salt the shrimp, then grill or broil them, or put them in a saucepan with salted water to cover. Bring water almost to a boil, then turn off heat. Let shrimp sit in water until cool. When cool, slice in half lengthwise.
- In a large bowl, toss together papaya, sprouts, herbs and scallions. Whisk together chili-garlic paste, lime juice, fish sauce and sugar, along with a little salt and a lot of pepper. Taste and adjust seasoning. Toss dressing with papaya-herb mixture, then top with shrimp and peanuts. Toss again at table, and serve.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1559 milligrams, Sugar 18 grams, TransFat 0 grams
SHRIMP,PAPAYA & AVOCADO SALAD
Shrimp,papaya & avocado with a lemon & cumin spiced dressing. What a nice dish for hot balmy seaside dinning, am posting for ZWT.
Provided by BakinBaby
Categories Caribbean
Time 13m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 627.2, Fat 51.1, SaturatedFat 7.2, Cholesterol 143.2, Sodium 665.4, Carbohydrate 29.4, Fiber 7.6, Sugar 16.4, Protein 17.8
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- Fill a large bowl with ice water. In a large saucepan of salted boiling water, cook the shrimp until pink and curled, about 2 minutes. Drain and plunge the shrimp into the ice water to cool. Drain and pat dry.
- In a large bowl, whisk the olive oil with the lime juice, lime zest and chile and season with salt. Add the papaya, onion, celery, watercress, cilantro and shrimp and toss gently. Scatter the cashews on top and serve.
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- For dressing, in a small bowl stir together yogurt, mayonnaise or salad dressing, honey, curry powder, and salt. Cover and chill up to 24 hours.
- Remove shells from shrimp, leaving the tails intact. Devein shrimp. Rinse shrimp under cold running water. Pat dry with paper towels.
- Thread shrimp onto metal skewers, leaving a 1/4-inch space between pieces. Grill directly over medium coals for 10 to 12 minutes or until shrimp turn pink, turning skewers once. Brush shrimp lightly with some of the dressing. Remove shrimp from skewers.
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