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    Home » Recipes » Uncategorized

    June 12, 2015

    Shrimp and Papaya Salsa

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    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

    Shrimp and Papaya Salsa- Sweet papaya, chopped shrimp, onions, and jalapeno give you all the great tastes of summer. This recipe feeds a crowd, great for summertime cookouts!

    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.

    Shrimp and Papaya Salsa- Flavorful, filling summertime salsa great for a crowd!

    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!

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    Shrimp and Papaya Salsa

    Sweet papaya, chopped shrimp, onions, and jalapeno give you all the great tastes of summer. This recipe feeds a crowd, great for summertime cookouts!
    Prep Time30 minutes mins
    Cook Time4 hours hrs
    Total Time4 hours hrs 30 minutes mins
    Servings: 12
    Calories: 48kcal
    Author: Bernadette

    Ingredients

    • 1 lb shrimp partially frozen, pre-cooked and peeled
    • 1 papaya (about 1 pound) peeled and diced
    • 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

    Instructions

    • 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.

    Nutrition

    Calories: 48kcal | Carbohydrates: 2g | Protein: 7g | Cholesterol: 95mg | Sodium: 295mg | Potassium: 79mg | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 23.3mg | Calcium: 58mg | Iron: 0.9mg
    « Shrimp In A Lemon Thyme Cream Sauce
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    Comments

    1. Jan B says

      April 04, 2017 at 8:31 pm

      How much papaya is required? I think you left it out in the ingredients.

      Reply
      • Bernadette says

        April 04, 2017 at 8:39 pm

        Hi Jan, I never realized I left it out! I would go with a 1 pound papaya, peeled and diced. I've updated the recipe.

        Reply

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