Grilled Shrimp with Papaya Salsa
Published October 27, 1990
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 jumbo shrimp, shelled and deveined
1 large papayas, diced
⅓ cup finely chopped red onion
½ large red bell pepper, chopped
1 tablespoon chopped cilantro
Juice of ½ lime
¼ to ½ jalapeno pepper, minced
2 teaspoons rice vinegar
Nutritional analysis per serving (2 servings)
49 grams carbs; 48 milligrams cholesterol; 215 calories; 1 gram fat; 9 grams fiber; 202 milligrams sodium; 7 grams protein; 34 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grill shrimp on stove-top grill or preheated broiler. Allow about 4 to 5 minutes total.
- Step 2
Meanwhile, combine remaining ingredients and mix well. Arrange salsa on each of two dinner plates and surround with shrimp.
Private Notes
Comments
Zest of half a lemon “lemony” does not make. Added the juice of the whole lemon and now it sings. Also, consider undercooking the pasta even more than recommended.
@SMD I don’t see pasta mentioned in the ingredients or instructions. Did I miss something ?
@SMD There is no lemon or lemon zest to make it “lemony”. There is only the juice of half a lime. Pasta is not mentioned, either. So, I am really confused. Are we reading the same thing?