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, 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
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.
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
FIRE AND ICE SALAD (PAPAYA SHRIMP SALAD)
Wonderful for warm summer days, this salad is cool and refreshing and will be a hit at your picnics. :)
Provided by Julesong
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
- In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
- Pour the dressing over the rice mixture and toss well to coat.
- Chill for 1 hour.
- To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
- Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.
Nutrition Facts : Calories 318.1, Fat 6.4, SaturatedFat 1, Cholesterol 115.2, Sodium 385.1, Carbohydrate 46.5, Fiber 4.3, Sugar 14.4, Protein 19.7
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
GREEN PAPAYA SALAD
In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Provided by Julia Moskin
Categories quick, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams
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 SOBA SALAD
Robust soba noodles pair perfectly with the shrimp, spices, and papaya in this dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 630 g, Fat 26 g, Fiber 7 g, Protein 34 g
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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.
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