Ginger Shrimp with Papaya Pico de Gallo Recipe

Name: Ginger Shrimp with Papaya Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large shrimp, peeled and deveined; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon grated fresh ginger root; Kosher salt; 3/4 cup diced papaya; 3/4 cup diced tomatoes; 1/2 cup diced yellow onion; 2 serrano peppers, seeded and diced; 2 tablespoons chopped fresh cilantro leaves; 2 limes, juiced

Servings: persons

1 pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated fresh ginger root
Kosher salt
3/4 cup diced papaya
3/4 cup diced tomatoes
1/2 cup diced yellow onion
2 serrano peppers, seeded and diced
2 tablespoons chopped fresh cilantro leaves
2 limes, juiced

1
For the shrimp: toss the shrimp with the olive oil, ginger, and a pinch of salt.
2
Let stand for 10 to 15 minutes or longer in the refrigerator.
3
For the Pico de Gallo: toss together the papaya, tomatoes, onions, serrano peppers (the more peppers, the more the heat, so act accordingly), cilantro, lime juice, and a pinch of salt.
4
Set aside.
5
To serve: Heat the grill and grill the shrimp until cooked through, about 2 minutes per side.
6
Simply plate the grilled shrimp with a nice heaping teaspoon of the Pico de Gallo.
7
The tomatoes and the papaya go smashingly well with the heat of the chili and the twang of the ginger.
8
Once again...good stuff.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 pound large shrimp, peeled and deveined, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon grated fresh ginger root, Kosher salt, and more.

Yes, Ginger Shrimp with Papaya Pico de Gallo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Shrimp with Papaya Pico de Gallo

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