1/4 Photos of Fire and Ice Salad (Papaya Shrimp Salad)
Wonderful for warm summer days, this salad is cool and refreshing and will be a hit at your picnics. :)
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- 4 cups cooked jasmine 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 butter lettuce leaves
- 1In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
- 2In 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.
- 3Pour the dressing over the rice mixture and toss well to coat.
- 4Chill for 1 hour.
- 5To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
- 6Note: 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.
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Nutritional Facts for Fire and Ice Salad (Papaya Shrimp Salad)
Serving Size: 1 (545 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 318.0
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 0.9 g
- Cholesterol 115.2 mg
- Sodium 385.1 mg
- Total Carbohydrate 46.4 g
- Dietary Fiber 4.3 g
- Sugars 14.4 g
- Protein 19.7 g