Best 11 Papaya Shrimp Salad Recipes

SHRIMP AND PAPAYA SALAD

Steps:

• Preparing the Shrimp
• Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate.
• Preparing the Papaya
• Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds. Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board. 2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks. Remember that a ripe papaya is fragile, and will turn to mush if harshly handled.
• Finishing the Salad
• Rinse the lettuce leaves and pat dry with paper towels.
• Rinse the parley and pat dry; remove the stems and discard. Finely chop the leaves.
• Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad.
• Stir the milk into the mayonnaise to thin it.
• Distribute the shrimp and papaya onto the 4 plates. Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top. Serve.

PAPAYA, SHRIMP, AND SOBA SALAD

Steps:

• In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions; drain.
• Meanwhile, in a large bowl, whisk together tamarind, sugar, 2 tablespoons oil, lime juice, and cayenne. Add drained noodles, cilantro, onion, half the papaya, and all but 3 tablespoons of the peanuts; season with salt and pepper and toss to combine.
• In a large skillet, heat the remaining 2 tablespoons oil over low. Add garlic and cook until golden brown on both sides, about 5 minutes total. Remove garlic chips and set aside on a paper towel. Raise heat to medium-high; add shrimp, sprinkle with coriander, salt, and pepper, and cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes.
• To serve, divide noodles and shrimp evenly among 4 large bowls; top each serving with remaining papaya, peanuts, garlic chips, and cilantro.

AHI TUNA AND BABY SHRIMP CEVICHE W/PAPAYA SALAD AND COCONUT

Steps:

• Preheat oven to 350°F.
• Ceviche:.
• Mix shrimp, ahi tuna, hamachi, chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt. Allow to marinate 1 hour. Drain and refrigerate.
• 2nd ceviche step:.
• While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
• Papaya Salad:.
• Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
• Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
• Place coconut pieces in oven for 10 minutes or until tender.
• Place papaya salad on coconut shell and top with ceviche. Garnish with mint.

GREEN PAPAYA SALAD WITH SHRIMP

Steps:

• Salt the shrimp, then grill or broil them, or put them in a saucepan with salted water to cover. Bring water almost to a boil, then turn off heat. Let shrimp sit in water until cool. When cool, slice in half lengthwise.
• In a large bowl, toss together papaya, sprouts, herbs and scallions. Whisk together chili-garlic paste, lime juice, fish sauce and sugar, along with a little salt and a lot of pepper. Taste and adjust seasoning. Toss dressing with papaya-herb mixture, then top with shrimp and peanuts. Toss again at table, and serve.

THAI GREEN PAPAYA SALAD (SOM TUM) WITH GRILLED THAI SHRIMP

Steps:

• Peel the papaya (I use a standard vegetable peeler), then slice papaya in half and scoop out black, slippery round seeds and some of the stringy flesh, but be careful not to scoop into good, firm flesh for the salad. Shred the papaya on a mandoline or a box grater. Set aside. Snip off the tips of the green beans. Bring a large pot of water to a boil over medium heat and add the beans. Cook until crisp tender, about 3 to 4 minutes. Drain and quickly add the beans to ice water. Cut the beans in half, about 2-inches in length and add them to a large bowl. In a large mixing bowl whisk the lime juice, fish sauce, and sugar, until the sugar is dissolved. Mix in the shredded papaya, green beans and carrots until well coated (I like to use tongs for this). Toss in the cilantro, mint, and dried shrimp. Then mix in the hot chiles, to taste. Let salad stand for 20 minutes or up to 2 hours, covered in the refrigerator.
• Before serving, mix in most of the crushed peanuts, reserving a few tablespoons for garnish. When serving, mound the salad in center of a plate and sprinkle the remaining peanuts on top. The dish can be served on its own, or with Thai Grilled Shrimp and Thai jasmine or sticky rice, or with steamed vermicelli-rice noodles.
• Preheat grill to medium heat. In a large bowl whisk all the marinade ingredients together. Add the shrimp and let marinate for up to 1 hour. Grill the shrimp 4 to 6 minutes each side until they begin to curl, get pink in color and firm up. Do not over cook or they will get rubbery. Brush the shrimp with the marinade during grilling. Put the remaining marinade in a small saucepan and bring to boil over high heat. Cook the marinade for at least 2 minutes and serve it as a sauce on the side. Serve the shrimp with the papaya salad. Cook's Note: This marinade/sauce is great with chicken thighs and pork tenderloin. If using chicken or pork then double the marinade recipe, marinate for 4 hours, and grill accordingly.

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.

SEARED SHRIMP SALAD WITH AVOCADO, PAPAYA AND GRAPEFRUIT

Steps:

• For shrimp: Combine soy sauce, ginger, garlic, sugar, and red pepper flakes in shallow bowl. Add shrimp, toss to coat. Cover and refrigerate 1 hour. For dressing: Combine lemon juice, vinegar, beaten egg, ginger and garlic in blender or processor and blend. With machine running, add olive oil through top in thin, steady stream and blend until dressing is emulsified and smooth. Mix in sesame oil. Season with salt. Transfer to small bowl. Stir in chives. Taste and adjust seasoning. Heat heavy large nonstick skillet over medium heat. Add shrimp and cook until lightly browned, about 2 minutes. Turn and sear other side, about 1 minute. Cover and keep warm. For salad: Toss greens with enough dressing to coat lightly. Mound in center of 4 large plates. Halve, pit, and peel avocado. Cut each half lengthwise into 8 slices. Arrange avocado and papaya atop greens, alternating in pinwheel design. Arrange 6 shrimp in overlapping cluster in center of each salad; drizzle shrimp lightly with dressing. Arrange grapefruit sections around rims of plates. Serve, passing remaining dressing separately.

MANGO, AVOCADO, PAPAYA SHRIMP SALAD

Steps:

• Mix all of the above.

PAPAYA SHRIMP SALAD

Steps:

• In a small bowl, combine the first seven ingredients; stir in shrimp. Cover and refrigerate until serving., Just before serving, cut papaya in half lengthwise; scoop out and discard seeds. Spoon shrimp mixture into each papaya half. Sprinkle with cilantro if desired.

ROCK SHRIMP LUMPIA WITH GREEN PAPAYA SALAD

Steps:

• To prepare the salad, place the onion, papaya, and carrots in a bowl and mix well. In another bowl, combine the chile sauce, garlic, sugar, fish sauce, vinegar, and lime juice. Adjust the seasoning. Pour the chile sauce mixture over the papaya mixture and toss well. Add the cilantro and mint and toss well. Garnish with the peanuts.
• Squeeze any excess moisture out of the shrimp. In a small pan, heat the 1 tablespoon peanut oil and 2 teaspoons of the sesame oil over medium-high heat. Add the shrimp and saute for 3 to 4 minutes, until pink and starting to curl. Drain the shrimp in a colander and set aside. Bring a saucepan filled with water to a boil. Place the rice noodles in a bowl and pour the boiling water over them. Allow to soak for 5 minutes, until softened. Drain and set aside.
• Preheat the oven to 450 degrees.
• Mix together the shrimp, rice noodles, carrot, mayonnaise, remaining 1/2 teaspoon sesame oil, vinegar, sesame seeds, chile sauce, and salt. Add the cilantro and mix well.
• To prepare the lumpia, lay a wrapper on a clean work surface with the point facing you. Spread 2 tablespoons of the shrimp mixture evenly on the bottom one-third of each lumpia wrapper. Brush all 4 edges with the egg wash. Fold the bottom up over the filling and fold in the sides toward the middle. Starting at the bottom, roll up to form a tiny bundle. Repeat with the remaining filling and wrappers. Brush with peanut oil.
• Place the lumpia on a baking sheet and bake for 10 to 12 minutes, until golden brown.
• To serve, place 1/2 cup of the salad on each plate. Cut the lumpia in half diagonally. Stand 4 pieces of lumpia, point up, on each plate around the salad.

PAPAYA SHRIMP SALAD

Steps:

• Mix boston lettuce, papaya, cucumber, celery, and carrots in a large bowl. Mix oilve oil and lime juice and drizzle over salad greens. Grill Marinated shrimp and red onion. Place shrimp and onions over the salad. Garnish side of salad with orange slices.