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Papaya Stuffed with Curried Shrimp

A delicious summer meal - cold and refreshing and bursting with flavor - and so simple to make!

Course: Appetizer, brunch, light meal, lunch
Cuisine: American, Middle Eastern
Keyword: cold, curry, papaya, salad, shrimp, summer
Servings: 2 servings
Author: HelenFern
  • 1/4 pound salad shrimp meat, cooked
  • 1/2 pound medium cooked and peeled shrimp, tail on
  • 2 Large lettuce leaves (I used red leaf)
  • 1 teaspoon olive oil
  • 1/2 teaspoon honey
  • 1 Tablespoon white balsamic vinegar
  • 1/2 teaspoon Hot paprika
  • 1 Tablespoon red onion
  • 1 Tablespoon minced cilantro
  • 1/2 Tablespoon Curry powder
  • 1/2 teaspoon yellow curry paste
  • 1 whole clove garlic, crushed
  • 1 Tablespoon prepared ranch dressing
  • generous pinch sea salt
  1. Remove the tails from all but four of the large shrimp. Set those four aside.

  2. Cut the cleaned shrimp into bite sized pieces and mix them with the salad shrimp.

  3. Mix the the curry ingredients in a large bowl and toss the shrimp in it.

  4. Peel the papaya then cut it in half and carefully remove the seeds.

  5. On two plates, lay out the lettuce leaves.

  6. Mix the oil, honey and vinegar and splash the mixture onto the lettuce leaves.

  7. Top with half of the papaya and fill with the shrimp and sprinkle on the hot paprika.

  8. Top each with two of the tail on whole shrimp.

  9. Serve ice cold!