Mango Papaya Shrimp And Crab Salad In Honeydew Cups Recipes

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SHRIMP MANGO LETTUCE CUPS



Shrimp Mango Lettuce Cups image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

Zest of 1 lemon and juice of 1/2 lemon
1 clove garlic, grated
1/2 cup olive oil
Handful fresh cilantro, chopped
24 cooked jumbo shrimp, chilled
2 avocados, cut into large chunks
1 mango
1/2 small red onion, thinly sliced
Kosher salt and freshly ground black pepper
6 Bibb or butter lettuce cups
Minced fresh chives, for serving

Steps:

  • In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
  • Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
  • Add the avocado to the bowl with the rest of the dressing.
  • Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
  • To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.

MANGO PAPAYA FRUIT SALAD



Mango Papaya Fruit Salad image

Papaya and mango salad. Serve garnished with fresh mint and sweetened coconut, if desired.

Provided by NerdMom

Categories     Salad     Fruit Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

¼ cup freshly squeezed lime juice
¼ cup honey
1 tablespoon finely grated lime zest
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
2 mangos, peeled and diced, or to taste
1 large papaya, peeled and diced

Steps:

  • Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
  • Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.

Nutrition Facts : Calories 76.3 calories, Carbohydrate 20.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 3.1 mg, Sugar 17.8 g

CRAB AND SHRIMP SALAD WITH CURRY-CHUTNEY DRESSING



Crab and Shrimp Salad with Curry-Chutney Dressing image

Crab and Shrimp Salad with Curry-Chutney Dressing is refreshing, light and super flavorful. The combination of the seafood with celery, water chestnuts, pine nuts, green onion, currents and avocado is amazing! And the dressing is wow. Mayo and sour cream are blended together with coconut milk, chutney and curry powder. Easy to prepare, and the dressing can be made up to 2 days in advance!

Provided by (From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper)

Categories     Main dish

Number Of Ingredients 18

1 cup mayonnaise
1/4 cup coconut milk
1/4 cup sour cream
1/4 cup mango chutney, large pieces chopped (see Note below)
2 teaspoons curry powder, or more to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups small (61 to 70 count) cooked shrimp, peeled and deveined (including removing tails)
8 ounces lump crabmeat, rinsed, drained and patted dry
1 cup chopped celery
1/2 cup sliced water chestnuts, chopped
1/2 cup toasted pine nuts
1/4 cup green onions chopped (white, light green and some dark green part)
3 tablespoons dried currants (or raisins)
Kosher salt, to taste
Freshly ground black pepper, to taste
3 to 4 cups mixed salad greens
2 ripe avocados, sliced

Steps:

  • In a glass jar with a fitted lid, whisk together the mayonnaise, coconut milk, sour cream, mango chutney and curry. Season to taste with kosher salt.
  • Cover and refrigerate for at least 30 minutes.
  • In a large serving bowl, toss together the shrimp, crab, celery, water chestnuts, pine nuts, onion and currants.
  • Pour half of dressing over seafood mixture and toss until well mixed. Add additional dressing as needed. Season to taste with kosher salt and fresh ground pepper.
  • Divide mixed greens among 6 dinner plates. Place a scoop of shrimp salad on top of greens. Place avocado slices on the side of the shrimp salad.
  • Serve with remaining dressing on the side.

SHRIMP, MANGOS, AND PAPAYAS ON SKEWERS WITH MANGO SALSA



Shrimp, Mangos, and Papayas on Skewers with Mango Salsa image

Provided by Food Network

Time 2h10m

Yield 18 skewers

Number Of Ingredients 14

2 tablespoons sesame oil
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 teaspoons honey
1/4 cup minced scallions
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon black pepper
A few drops hot pepper sauce
2 pounds medium-size shrimp (about 36) peeled and deveined
1 recipe marinade
2 large mangos
1 large papaya

Steps:

  • Mix together the marinade ingredients. Place the shrimp in a shallow dish or plastic container, and pour the marinade over them. Cover and marinate for 1 to 2 hours in the refrigerator. Preheat the broiler. Transfer the shrimp to a broiling pan and broil for 2 to 3 minutes on each side, until just cooked. Set aside to cool. Thread 1 shrimp, 1 papaya slice and 1 mango slice onto each skewer, and continue threading, using 3 to 4 shrimp per skewer. Serve with Mango Salsa as a dipping sauce.;

JUMBO SHRIMP WITH MANGO PAPAYA RELISH IN BUTTER LETTUCE CUPS



Jumbo Shrimp with Mango Papaya Relish in Butter Lettuce Cups image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 medium-sized Mexican or Hawaiian papaya, diced
1 large mango, semiripe
1/2 small red onion, diced small
1medium-sized beefsteak tomato, diced
1 teaspoon crab boil seasoning (recommended: Old Bay)
1 handful fresh cilantro leaves, coarsely chopped
2 tablespoons freshly squeezed orange juice
Olive oil
1 1/2 pounds jumbo fresh shrimp, or frozen and thawed, peeled (tail off) cut in half
1/2 teaspoon red pepper flakes
1 package butter lettuce

Steps:

  • In a medium-sized bowl, use a rubber spatula to mix the papaya, mango, red onion, tomato, 1/2 teaspoon crab boil seasoning, cilantro, and orange juice until incorporated.
  • In a 10 or 12-inch skillet over medium-high heat, add 2 tablespoons of olive oil. In a medium-sized mixing bowl add the chopped shrimp and remaining 1/2 teaspoon of crab boil seasoning and a 1/2 teaspoon of red pepper flakes. Use a rubber spatula to mix until incorporated. Transfer the shrimp to the skillet and cook through. If the shrimp is raw cook 3 to 5 minutes, or cook until hot if the shrimp were pre-cooked, about 1 to 2 minutes. Set aside.
  • Wash lettuce and pull it apart into 8 large pieces, which will serve as your "lettuce cups". With a large spoon, scoop a spoonful of the mango and papaya relish into each lettuce cup followed by a tablespoon or so (4 or 5 pieces) of shrimp. Best served at room temperature.

MANGO, PAPAYA, SHRIMP, AND CRAB SALAD IN HONEYDEW CUPS



Mango, Papaya, Shrimp, and Crab Salad in Honeydew Cups image

Categories     Salad     Sauce     Brunch     Honeydew     Mango     Papaya     Crab     Shrimp

Yield serves 4 to 6

Number Of Ingredients 14

6 tablespoons mayonnaise
1/4 cup (packed) light brown sugar
1/4 cup chopped fresh cilantro
3 tablespoons Dijon mustard
3 tablespoons distilled white vinegar
1 tablespoon minced seeded jalapeño chile
2 teaspoons fresh lime juice
1 teaspoon bottled hot sauce (such as Huichol)
Salt and freshly ground black pepper
2 cups diced papaya (from 1 small papaya)
2 cups diced mango (from 2 large mangoes)
1 pound cooked shrimp, shelled, deveined, and diced
8 ounces lump crabmeat, picked over to remove any shell and cartilage
2 to 3 small honeydew melons (see Tip)

Steps:

  • Combine the mayonnaise, brown sugar, cilantro, mustard, vinegar, jalapeño, lime juice, and hot sauce in a medium bowl and stir well. Season the dressing to taste with salt and pepper.
  • Put the papaya, mango, shrimp, and crabmeat in a large bowl. Add the dressing and toss gently to combine.
  • Halve the melons and scoop out the seeds. Spoon the salad into the honeydew cups, and serve.
  • tip
  • The bottoms of the honeydew halves may need to be partly sliced off so they don't roll around. An average honeydew is about the size of a small bowl on the inside.

GEORGIE'S MANGO PAPAYA SALAD



Georgie's Mango Papaya Salad image

A nice, refreshing tart and sweet salad made with mango, papaya and avocado that is excellent for any time of year. This will turn any meal into a special occasion. Perfect for tropical themed parties!

Provided by GEORGIEHANSON

Categories     Salad     Fruit Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

1 large mango - peeled, seeded and halved
1 medium papaya - peeled, seeded and halved
1 avocado - peeled, pitted and diced
3 tablespoons balsamic vinegar
1 tablespoon butter
¼ cup blanched slivered almonds
1 teaspoon brown sugar
1 head romaine lettuce, torn into bite-size pieces
salt to taste

Steps:

  • Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
  • Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
  • Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

Nutrition Facts : Calories 148 calories, Carbohydrate 16 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 4.9 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 24.6 mg, Sugar 9.6 g

SHRIMP AND MANGO SALAD



Shrimp and Mango Salad image

Provided by Victoria Granof

Categories     Salad     Quick & Easy     Backyard BBQ     Lunch     Mango     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Cookie     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 pound grilled shrimp , chopped
3 large mangoes, peeled and cut into chunks
1/2 red bell pepper, minced
1/2 small red onion, thinly sliced
3 tablespoons chopped cilantro
1/2 jalapeño pepper, seeded and chopped (optional)
Juice of 2 large limes
Salt to taste

Steps:

  • 1 Place all the ingredients but the salt in a large bowl. Stir to combine.
  • 2 Season with the salt and serve.

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