|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
A perfect blend of cooked clams, shrimp, crab and lobster. Minor’s seafood base empowers you to get creative with endless seafood applications.
Chipotle Balsamic Vinaigrette
- 0:05 TIME
- 40 portions
- 20 calories
Appetizer/Small Plates Salad/Salad Dressings
Tuna Caprese with Basil Ponzu and Gremolata
- 0:20 TIME
- 10 portions
Albacore Tuna Salad
- 34 portions
- 151 calories
Lemon Oregano Chicken Salad
- 0:10 TIME
- 13 portions
- 136 calories