|Shrimp, peeled, raw, deveined, 5 cups||2.5 lb|
|Vegetable oil, 2 tbsp.||1 fl.oz|
|Papaya, medium diced, 5 cups||20 oz|
|Pineapple, raw, all varieties, medium diced, 2-1/2 cups||9.5 oz|
|Green bell pepper, medium diced, 2-1/2 cups||9.5 oz|
|Scallions, thin sliced, 1-1/4 cup||4 oz|
|Orange juice, raw, 2-1/2 cups||20 oz|
|Lime juice, raw, 2-1/2 cups||20 oz|
|Vegetable oil||10 fl.oz|
|Minor's Seafood Base (No Added MSG)* Gluten Free 6 x 1 pound, 5 tbsp.||5 oz|
|Caribbean jerk spice, 5 tbsp.||1.5 oz|
- In medium skillet, heat 2 Tbsp. of oil over medium-high heat. Sauté shrimp until fully cooked. Remove from heat and set aside.
- Combine shrimp with papaya, pineapple, green bell peppers, and scallions.
- In a bowl combine orange juice, lime juice, oil, Seafood Base, and Caribbean jerk spice. Mix well with a wire whisk.
- Pour mixture over shrimp and vegetable mixture. Toss gently. Refrigerate 30 minutes. Hold chilled for service.
For extra flavor, season shrimp with Minor’s Seafood Base, salt and black pepper before cooking. Garnish with chopped cilantro. Serve on a bed of lettuce.
Average nutritional values per portion
|Fats, total||4 g|
|Carbohydrate, total||28 g|
|Sugars, total||14 g|
|Fats, saturated||1 g|
|Fiber, total dietary||3 g|
|Vitamin C||118 mg|
|Vitamin D||2 IU|
Products used in the recipe
Minor's premium Seafood bases are made with only select ocean flatfish, crab meat, lobster meat, clams and shrimp for the freshest, most natural flavor available.
Cold German Potato Salad
- 0:10 TIME
- 12 portions
- 96 calories
Creamy Zesty Orange Dressing
- 0:05 TIME
- 32 portions
Salad/Salad Dressings Snacks
Quinoa Salad with Spicy Pumpkin Vinaigrette, Gluten Free*
- 0:20 TIME
- 12 portions
Appetizer/Small Plates Salad/Salad Dressings
Spicy Tofu Skin Salad
- 0:15 TIME
- 10 portions
- 18 calories