Tropical Shrimp Salad
- Total Time
- 30 minutes
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Ingredients
- 4large oranges
- 4teaspoons olive oil
- 2tablespoons curry powder (Caribbean, if available)
- ¼cup brown sugar
- ⅔cup dark rum
- ½cup fresh lime juice
- 2tablespoons kosher salt
- 4teaspoons minced jalapeno
- 1pound peeled, cooked shrimp
- 2papayas (about 1 pound each), peeled, seeded and cut into ¾-inch cubes
- 3cups drained, rinsed, cooked or canned black beans (optional)
- 2heads lettuce, like bibb or red leaf, washed
- 1cup cilantro leaves
Nutritional analysis per serving (6 servings)
424 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 15 grams dietary fiber; 26 grams sugars; 27 grams protein; 1358 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Working with a bowl to collect the juices, peel oranges with paring knife, removing white pith. Cut out each section, leaving membrane behind. Place sections in medium bowl. Squeeze remains to extract juice, and set juice aside.
- Step 2
Heat oil in small saucepan over low heat. Stir in curry powder. Cook until fragrant, about 2 minutes. Stir in sugar, and cook until dissolved. Add rum. Using long kitchen match, carefully ignite rum. Remove from heat. Shake pan until flames subside. Stir in ⅔ cup reserved orange juice, along with lime juice, salt and jalapeno. Cool to room temperature.
- Step 3
Add shrimp and papaya to orange sections. Pour marinade over, and toss to combine, adding black beans, if using.
- Step 4
Divide lettuce among 6 plates. Top with shrimp. Drizzle with remaining dressing. Top with cilantro.
Private Notes