| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 5 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 5 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
Instructions
- For the shrimp: toss the shrimp with the olive oil, ginger, and a pinch of salt. Let stand for 10 to 15 minutes or longer in the refrigerator.
- 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. Set aside.
- To serve: Heat the grill and grill the shrimp until cooked through, about 2 minutes per side. Simply plate the grilled shrimp with a nice heaping teaspoon of the Pico de Gallo. The tomatoes and the papaya go smashingly well with the heat of the chili and the twang of the ginger. Once again…good stuff.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 224 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 24 g |
| Cholesterol | 183 mg |
| Sodium | 588 mg |
| Serving Size | 1 of 4 servings |
| Calories | 224 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 24 g |
| Cholesterol | 183 mg |
| Sodium | 588 mg |
Reviews
Served this over coconut milk risotto and was a delicious pairing.
Shrimp marinated in olive oil with garlic and herbs before grilling is standard. The addition of papaya to the salsa was a nice touch.
Abosolutly loved it!!!
Great as an appy or served as a side dish. The only thing I recommend is to add 2x the ginger to the oil and you do not need too much Pico on top. It has been a long time since I had shrimp this good. If you like shrimp you will love this!!!!!
Great as an appy or served as a side dish. The only thing I recommend is to add 2x the ginger to the oil and you do not need too much Pico on top. It has been a long time since I had shrimp this good. If you like shrimp you will love this!!!!!