Shrimp And Papaya Salad – a delicious recipe with papaya, shrimp, mayonnaise, ketchup, papaya seeds, tarragon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut the papaya in half lengthwise and remove the seeds, reserving them in a separate bowl.
2
Blend the mayo, ketchup, papaya seeds, tarragon, salt and white pepper in a Cuisinart or mini blender until the papaya seeds are finely ground up. Let stand half an hour or overnight.
3
Cook, de-shell and remove the tails of the shrimp if need be and put in a large bowl. I like to use uncooked shrimp so that I can ensure they're not overdone. If using large shrimp, chop into bite size pieces and keep refrigerated until the dressing is ready.
4
Once the dressing has had time to rest, toss the shrimp and the dressing together and add salt and white pepper to taste if needed. Using the papaya halves as bowls, divvy up the shrimp between the two halves and eat with a spoon.
651
kcal
Calories
6
g
Fat
1
g
Carbs
144
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 small or medium papaya, 40 small shrimp or 12 large chopped roughly, 2 tablespoons mayonnaise, 1.5 tablespoons ketchup, and more.
Yes, Shrimp And Papaya 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.
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