Fire and Ice Salad Papaya Shrimp Salad
Dive into the vibrant flavors of the Fire and Ice Papaya Shrimp Salad, an irresistible fusion of sweet, spicy, and refreshing ingredients perfect for any occasion. This stunning salad features juicy, bite-sized cubes of ripe papaya paired with tender, garlic-seasoned shrimp, lightly grilled to perfection. Crisp mixed greens, crunchy cucumber, and sweet red bell pepper add layers of texture, while a zesty lime and sriracha dressing brings the perfect balance of tang and heat. Garnished with fresh cilantro and finished with a touch of honey, this tropical-inspired dish is as visually appealing as it is delicious. Ready in just 30 minutes, it’s a healthy, gluten-free option that’s ideal for a light lunch, dinner, or an impressive addition to your summer menu.
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Recipe Information
Ingredients
- 1 whole ripe papaya
- 300 grams shrimp (peeled and deveined)
- 4 cups mixed greens (e.g., arugula, spinach, or kale)
- 1 whole red bell pepper
- 1 whole cucumber
- 1 small red onion
- 2 whole lime (juiced)
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon sriracha sauce
- 2 cloves garlic (minced)
- 2 tablespoons fresh cilantro (chopped)
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red chili flakes
Instructions
Peel the papaya, remove the seeds, and cut the flesh into bite-sized cubes. Set aside.
Rinse the shrimp and pat them dry with a paper towel. Place them in a bowl and season with minced garlic, red chili flakes, salt, and black pepper.
Heat 1 tablespoon of olive oil in a pan or grill over medium-high heat. Cook the shrimp for 2-3 minutes per side or until they turn pink and slightly charred. Remove from heat and let cool slightly.
Slice the red bell pepper and cucumber into thin strips. Thinly slice the red onion.
In a small bowl, whisk together the lime juice, remaining olive oil, honey, sriracha sauce, and a pinch of salt to create the dressing.
In a large mixing bowl, combine mixed greens, papaya cubes, red bell pepper, cucumber, and red onion.
Add the grilled shrimp to the bowl and drizzle the dressing over the salad. Gently toss to coat all ingredients evenly.
Garnish with fresh chopped cilantro and serve immediately.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 1346 mg | 58% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 56.2 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 431 mg | 33% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3136 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
