This Shrimp and Papaya Salsa was featured last week on Parade’s Community Table Recipes, along with 5 Extraordinary Salsa Recipes.
Shrimp and Papaya Salsa
This is an updated (and much better!) version of one of the first recipes I ever shared here on Rants From My Crazy Kitchen. The original recipe wasn’t bad, but the measurements were a bit off, and the photo was awful! Back then, I called it Shrimp WITH Papaya Salsa, but this time I decided to incorporate the shrimp into the salsa more, instead of the salsa being an accompaniment to the shrimp.
This recipe makes A LOT, so it’s great for summertime parties, but of course you could easily cut the recipe in half. But, then you’ll want more, so you might not want to do that!
- 1 lb shrimp, partially frozen, pre-cooked and peeled
- 1 red bell pepper, seeded and diced
- ½ red onion, diced
- 1 jalapeno, seeded and finely diced
- 2 Tbsp cilantro, chopped
- juice of one large navel orange
- coarse salt, to taste
- Remove the tails from the shrimp and chop. It's easy to do this if the shrimp are still partially frozen, then place in a colander to drain. Pat dry before adding to the salsa.
- In a large mixing bowl, combine diced papaya, onion, red bell pepper, jalapeno, and cilantro. Add the chopped shrimp, salt, and juice from a navel orange, stir well.
- Cover and refrigerate for at least 4 hours. Can be made up to a day ahead, waiting until 4 hours before serving to add the shrimp.