Fire And Ice Salad (Papaya Shrimp Salad) Recipe

Name: Fire And Ice Salad (Papaya Shrimp Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked jasmine rice, chilled; 1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined; 2 papayas, peeled and diced; 1 cup spicy picante sauce, your favorite; 2 -3 tablespoons honey, to taste; 3 tablespoons pineapple juice; 4 tablespoons fresh lime juice; 1/2 teaspoon dried ancho chile powder; 1/4 teaspoon ground cumin; 2 tablespoons minced fresh basil; 2 tablespoons olive oil; 16 butter lettuce leaves

Servings: persons

4 cups cooked jasmine rice, chilled
1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined
2 papayas, peeled and diced
1 cup spicy picante sauce, your favorite
2 -3 tablespoons honey, to taste
3 tablespoons pineapple juice
4 tablespoons fresh lime juice
1/2 teaspoon dried ancho chile powder
1/4 teaspoon ground cumin
2 tablespoons minced fresh basil
2 tablespoons olive oil
16 butter lettuce leaves

1
In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
2
In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
3
Pour the dressing over the rice mixture and toss well to coat.
4
Chill for 1 hour.
5
To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
6
Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.

1070

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups cooked jasmine rice, chilled, 1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined, 2 papayas, peeled and diced, 1 cup spicy picante sauce, your favorite, and more.

Yes, Fire And Ice Salad (Papaya Shrimp Salad) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fire And Ice Salad (Papaya Shrimp Salad)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions