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Shrimp & Papaya Salad

Yields3 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Light & spicy, delicious seafood salad - Recipe Courtesy: Annie Waite

 1 lb shelled and deveined large 16/20 Shrimp
 2 tbsp extra-virgin olive oil
 1 ½ tbsp fresh lime juice
 1 oz small hot chile, such as Thai orSserrano, very finely chopped
 1 small ripe papaya (1 1/2 pounds)—peeled, seeded and cut into 3/4-inch chunks
 ½ small red onion, thinly sliced into rings
 1 celery rib, thinly sliced diagonally
 1 bunch watercress (6 ounces), thick stems discarded
 ½ cup cilantro leaves roughly chopped
 ¼ cup salted cashews, coarsely chopped
1

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.

2

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.

Nutrition Facts

Serving Size 50

Servings 0