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Salad of Green Papaya with Peanut and Grilled Shrimp

A light and satisfying dinner by Curtis Stone from Biggest Loser.

Per Serving: Calories 140, Total Fat 5 g, Sat Fat 1 g, Cholesterol 60 mg, Sodium 125 mg, Total Carb 6 g, Dietary Fiber 2 g, Sugar 3 g, Protein 18 g
Yield: Serves 4

Ingredients

  • 12 ounces RAW large shrimp (13/15 size), peeled and deveined with tails intact
  • 1 clove garlic, chopped fine
  • 2 tablespoons fresh cilantro, chopped fine
  • 1 tablespoon olive oil

  • 1 green papaya, peeled and seeded

  • 2 tablespoons/ 30 ml fresh lime juice (from 2 limes)

  • 2 tablespoons/30 ml grapeseed oil
  • 1 teaspoon toasted sesame oil
  • 1 cup bean sprouts, washed
  • 1/2 cup carrots, finely julienned
  • 3 green onions, cut into matchstick-size strips
  • 1 red jalapeno chile, seeded, cut into thin strips
  • 1/4 cup toasted peanuts DRY ROASTED UNSALTED
  • 2 tablespoons thinly sliced fresh cilantro leaves

Instructions

  1. Preheat a grill or grill pan on medium high heat.
  2. Using a Japanese mandolin, cut the papaya into long thin strips.
  3. Place the lime juice in a large bowl and gradually whisk in both of the oils. Season the dressing to taste with salt and pepper.
  4. In a large mixing bowl, toss the papaya, bean sprouts, carrots, green onions, and chile with enough of the dressing to coat and allow to marinate in the dressing.
  5. In a separate large mixing bowl toss the shrimp with the garlic, cilantro and oil and mix well.
  6. Place the shrimp on the hot grill and cook for 2 to 3 minutes per side or until just cooked through.
  7. Remove the shrimp from the grill to a plate.
  8. To serve, mound the salad onto the center of 4 serving plates.
  9. Sprinkle with the peanuts and cilantro, then divide the shrimp equally among the plates atop the salads.
  10. Drizzle a little of the remaining dressing over and around the salads and serve.

Source: Curtis Stone for Biggest Loser



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