Grilled Shrimp with Papaya Salsa

By Marian Burros

Published October 27, 1990

Total Time
10 minutes
Rating
4(6)
Comments
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Ingredients

Yield:2 servings

  • 12 jumbo shrimp, shelled and deveined

  • 1 large papayas, diced

  • ⅓ cup finely chopped red onion

  • ½ large red bell pepper, chopped

  • 1 tablespoon chopped cilantro

  • Juice of ½ lime

  • ¼ to ½ jalapeno pepper, minced

  • 2 teaspoons rice vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

49 grams carbs; 48 milligrams cholesterol; 215 calories; 1 gram fat; 9 grams fiber; 202 milligrams sodium; 7 grams protein; 34 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Grill shrimp on stove-top grill or preheated broiler. Allow about 4 to 5 minutes total.

  2. Step 2

    Meanwhile, combine remaining ingredients and mix well. Arrange salsa on each of two dinner plates and surround with shrimp.

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4 out of 5
6 user ratings
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Comments

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SMD

Zest of half a lemon “lemony” does not make. Added the juice of the whole lemon and now it sings. Also, consider undercooking the pasta even more than recommended.

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