Best Grilled Prawns Shrimp With Papaya Salsa Recipes

GRILLED PRAWNS (SHRIMP) WITH PAPAYA SALSA

Grilled Prawns (Shrimp) With Papaya Salsa image

This is from Australian Table magazine, 2004. A posh addition to your next barbie! (I always think prawns look fancy, even though their not really). Note that the recipe actually calls for at least 2 limes, one for the marinade, and one for the salsa, and an extra one to garnish, if you so wish.

Provided by Ppaperdoll

Categories Low Protein

Time 42m

Yield 4 appetizer portions, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sesame oil
1 lime, juice and zest of, finely grated
2 teaspoons gingerroot, finely chopped
12 medium prawns, peeled and deveined, with tails left in tact
1 papaya, peeled, deseeded, and finely diced
1 lime, juice of
red chile, finely chopped
1 small red onion, finely diced

Steps:

Preliminary: If using wooden skewers, soak in water 30 minutes to prevent them catching fire on the barbecue.
For prawns, add honey, soy sauce, sesame oil, lime rind and juice, and ginger in a bowl and mix well. Add prawns and stir to coat. Cover and chill for 20 minutes.
For the salsa, mix papaya, lime juice, coriander leaves, chilli and onion in a small bowl and set aside.
Thread prawns onto presoaked skewers (or metal ones) and cook over hot coals (or gas barbecue on high heat) 2-3 minutes: no longer, or they will go rubbery.
Serve with papaya salsa and lime wedges.

Nutrition Facts : Calories 158.8, Fat 4.1, SaturatedFat 0.7, Cholesterol 22.7, Sodium 370.4, Carbohydrate 29.5, Fiber 3.8, Sugar 20.8, Protein 4.2

GRILLED SHRIMP WITH PAPAYA SALSA

Grilled Shrimp with Papaya Salsa image

Provided by Marian Burros

Categories appetizer, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 8

Ingredients

12 jumbo shrimp, shelled and deveined
1 large papayas, diced
1/3 cup finely chopped red onion
1/2 large red bell pepper, chopped
1 tablespoon chopped cilantro
Juice of 1/2 lime
1/4 to 1/2 jalapeno pepper, minced
2 teaspoons rice vinegar

Steps:

Grill shrimp on stove-top grill or preheated broiler. Allow about 4 to 5 minutes total.
Meanwhile, combine remaining ingredients and mix well. Arrange salsa on each of two dinner plates and surround with shrimp.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 307 milligrams, Sugar 34 grams, TransFat 0 grams

GREEN PAPAYA SALAD WITH GRILLED PRAWNS

Green Papaya Salad with Grilled Prawns image

Provided by Food Network

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 serrano chiles, thinly sliced
2 cloves garlic, minced
1 large green, unripe papaya, peeled and shredded (or substitute cucumbers)
1 carrot, peeled and shredded
1/4 cup crushed fermented crab, or dried shrimp
1 teaspoon palm sugar or brown sugar
Salt
2 tablespoons fish sauce
Juice of 1/2 lime, plus 1 lime quartered for garnish
6 cherry tomatoes, quartered
8 jumbo shrimp, in the shell
Oil for brushing shrimp

Steps:

In a large heavy bowl, or mortar and pestle, combine the chiles and garlic with a spoon, pressing down gently to break them down slightly. Add the papaya and mix, again pressing down to soften the shreds. Add the carrots and crab or shrimp and toss. Add the sugar, salt, fish sauce, and lime juice and toss well. Add the cherry tomatoes and toss to combine. Set aside.
Preheat grill. Using a sharp knife, cut through the shell to make a slit down the back of each prawn, leaving the shell on. Thread 2 prawns onto each skewer. Brush the prawns with oil and place on the hot grill. Grill for 1 to 2 minutes per side, or until just cooked through.
Transfer the salad to a serving platter or individual plates, top with the grilled prawns, and garnish with lime wedges.

GRILLED SHRIMP WITH PAPAYA MUSTARD

Grilled Shrimp with Papaya Mustard image

Provided by Jean Georges Vongerichten

Categories Mustard Shellfish Appetizer Side Cocktail Party Quick & Easy Dinner Lime Tropical Fruit Papaya Seafood Shrimp Grill Grill/Barbecue Honey Party Cilantro Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons mustard powder, preferably Coleman's
1/4 cup Dijon mustard
2 tablespoons rice vinegar or plum wine vinegar
1/2 cup honey, plus more as needed
1 1/2 pounds papaya, peeled, seeded, and cut into 1/2-inch chunks
Salt
2 tablespoons fresh lime juice, or to taste
24 large shrimp, peeled and deveined
2 tablespoons extra virgin olive oil, plus more as needed
Cayenne pepper
2 tablespoons chopped fresh cilantro leaves
Lime wedges for serving

Steps:

1. Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible.
2. Meanwhile, make the papaya mustard. Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed.
Put the honey in a small heavy saucepan over medium-high heat. Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes.
3. Turn the heat to medium and add the papaya. Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes.
Remove from the heat and immediately stir in the mustard mixture. Season to taste with salt and lime juice and set aside.
4. Brush the shrimp with the oil, then sprinkle with salt and cayenne. Grill for 2 or 3 minutes per side, turning once. Serve the shrimp, garnished with the cilantro,with the papaya mustard and lime wedges on the side.