Fire and Ice Salad (Papaya Shrimp Salad)

Recipe by Julesong

Wonderful for warm summer days, this salad is cool and refreshing and will be a hit at your picnics. :)

Top Review by FrenchBunny

This salad had such a nice flavor. Wish I would of had hot picante sauce but I only had medium. Would of liked it spicier. But it was delicious anyways. Served it over a bed of Romaine lettuce leaves. I did cut this recipe down to serve just the 2 of us. I had cooked the shrimp in some chicken broth to give them a little extra flavor. I usually do this when I use cooked shrimps in salads. This salad made for a great lunch, very light and refreshing. Thanks for sharing Julesong.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a