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Papaya Shrimp Salad

 Papaya Shrimp Salad
“Simple ingredients blend together beautifully to create the refreshing salad with a difference,” says Donna Noel of Gray, Maine.
2 ServingsPrep/Total Time: 25 min.


  • 3 tablespoons mayonnaise
  • 2 tablespoons finely chopped sweet red pepper
  • 2 tablespoons thinly sliced green onion
  • 4 teaspoons lemon yogurt
  • 4 teaspoons chutney
  • 1-1/2 teaspoons lemon juice
  • Dash cayenne pepper
  • 3/4 pound cooked medium shrimp, peeled and deveined
  • 1 medium papaya
  • Minced fresh cilantro, optional


  • In a small bowl, combine the first seven ingredients; stir in shrimp.
  • Cover and refrigerate until serving.
  • Just before serving, cut papaya in half lengthwise; scoop out and
  • discard seeds. Spoon shrimp mixture into each papaya half. Sprinkle
  • with cilantro if desired. Yield: 2 servings.
Nutritional Facts: 1 papaya half with 3/4 cup salad (prepared with reduced-fat mayonnaise) equals 348 calories, 11 g fat (2 g saturated fat), 267 mg cholesterol, 445 mg sodium, 26 g carbohydrate, 3 g fiber, 36 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Papaya Shrimp Salad (continued)

Wine (continued)