Grilled Shrimp With Papaya Salsa Recipes

GRILLED PRAWNS (SHRIMP) WITH PAPAYA SALSA

Steps:

• Preliminary: If using wooden skewers, soak in water 30 minutes to prevent them catching fire on the barbecue.
• For prawns, add honey, soy sauce, sesame oil, lime rind and juice, and ginger in a bowl and mix well. Add prawns and stir to coat. Cover and chill for 20 minutes.
• For the salsa, mix papaya, lime juice, coriander leaves, chilli and onion in a small bowl and set aside.
• Thread prawns onto presoaked skewers (or metal ones) and cook over hot coals (or gas barbecue on high heat) 2-3 minutes: no longer, or they will go rubbery.
• Serve with papaya salsa and lime wedges.

GRILLED SHRIMP SALAD WITH PAPAYA, GREEN ONIONS AND PEANUTS

Steps:

• Preheat grill. Brush the shrimp with olive oil and season with salt and pepper, to taste. Grill the shrimp until just cooked, about 2 to 3 minutes. Remove and let sit.
• Arrange the arugula on a large platter. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in the center of the platter. Drizzle with the vinaigrette and sprinkle with peanuts and cilantro.

GRILLED SHRIMP WITH PAPAYA SALSA

Steps:

• Grill shrimp on stove-top grill or preheated broiler. Allow about 4 to 5 minutes total.
• Meanwhile, combine remaining ingredients and mix well. Arrange salsa on each of two dinner plates and surround with shrimp.

GRILLED SHRIMP WITH PAPAYA MUSTARD

Steps:

• 1. Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible.
• 2. Meanwhile, make the papaya mustard. Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed.
• Put the honey in a small heavy saucepan over medium-high heat. Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes.
• 3. Turn the heat to medium and add the papaya. Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes.
• Remove from the heat and immediately stir in the mustard mixture. Season to taste with salt and lime juice and set aside.
• 4. Brush the shrimp with the oil, then sprinkle with salt and cayenne. Grill for 2 or 3 minutes per side, turning once. Serve the shrimp, garnished with the cilantro,with the papaya mustard and lime wedges on the side.

GRILLED TUNA WITH MANGO-PAPAYA SALSA

Steps:

• Salsa:.
• Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice. Season with salt and pepper. Refrigerate until ready to use.
• Tuna:.
• Prepare an outdoor grill and heat to medium high heat.
• Season the tuna with salt and pepper. Lightly coat each piece with oil to prevent the fish from sticking to the grill grates. Place the tuna on the grill and rotate 90 degrees after about 1 minute or so. Grill an additional 2 minutes, then turn over and repeat the process. Cook to the desired doneness. Keith recommends medium-rare.
• Serve each tuna steak with a scoop of mango-papaya salsa.

SOUTHWESTERN SHRIMP WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.