Thread: Papaya Shrimp Salad

Papaya Shrimp Salad





Total Time: 1 Hr
Serves: 5

Ingredients:

• 4 cups cooked brown 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 lettuce leaves

Directions:

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.

Nutritional Facts

Serving Size: 1 (23 oz)

Amount Per Serving


Calories 298
Total Fat 6 g
Saturated Fat 0.9 g
Cholesterol 115 mg
Sodium 385 mg
Total Carbohydrate 34 g
Dietary Fiber 4.3 g
Sugars 14 g
Protein 27 g