This recipe is built around two separately prepared components that come together at the table. The shrimp are stir-fried quickly in a wok with sunflower oil, red chilli and garlic, then left to cool and sit in that same chilli oil until fully chilled. The salsa is a straightforward mix of diced papaya, pineapple, scallions, chilli, garlic, lemon juice and cumin, also chilled for at least two hours. Neither component is complicated on its own, but the timing of both needs a little attention.
About the Recipe
The recipe uses two separate chilling periods, one for the salsa and one for the shrimp, both of at least two hours. The salsa needs time for the lemon juice and cumin to settle into the fruit. The shrimp need time to absorb the chilli oil they rest in after cooking.
The stir-fry itself takes only two to three minutes over high heat. Knowing when the shrimp are done is straightforward: they turn pink and curl. Pull them off the heat as soon as that happens.
Why You Will Love This Recipe
Nearly all the work here is done well before serving. Once the salsa is mixed and the shrimp are cooked and chilled, there is almost nothing left to do except plate up. That makes it genuinely practical for a dinner where you want time with guests rather than time in the kitchen.
The chilli-forward shrimp and the cool, lightly acidic fruit salsa need no extra sauce or dressing at the table. The dish is complete as it stands.
Cooking Tips
The most common mistake is overcooking the shrimp. Two to three minutes on high heat is all they need once they are pink and curled. Leaving them longer makes them tough.
Do not discard the oil left in the wok after cooking. That chilli garlic oil is the marinade the shrimp rest in while chilling, so tip everything out of the wok and into the bowl.
Taste the salsa again just before serving and adjust the lemon juice and cumin. The flavour shifts a little after two hours in the refrigerator.
Top Tips
- Start the salsa first since it needs at least two hours of chilling and can be made several hours ahead without any loss of quality.
- Use a very hot wok before adding the oil. The shrimp should sizzle immediately on contact, which keeps them from stewing in the pan.
- Tip everything from the wok into the bowl with the shrimp, including the garlic and chilli bits. That is the marinade.
- Cut the papaya and pineapple into neat quarter-inch pieces as stated. Larger chunks make the salsa awkward to plate and eat alongside the shrimp.
- Cover both the salsa bowl and the shrimp bowl tightly before refrigerating so the fruit does not absorb other refrigerator odours.
- Give the salsa a good stir just before serving and taste it again. A small extra squeeze of lemon juice often lifts it after the long chill.
Serving and Storing Suggestions
Arrange the salsa as a mound on individual plates and place the shrimp on top or alongside, then finish with chopped fresh parsley. The recipe serves eight, making it a practical starter for a dinner party.
Leftover salsa keeps covered in the refrigerator for up to one day before the fruit softens too much. The chilled shrimp are best eaten on the day they are made. Do not freeze either component as the texture of both the fruit and the shrimp will suffer.
Similar Recipes
- Shrimp Ceviche
- Grilled Shrimp and Rice Noodle Salad
- Coconut Shrimp with Cucumber Salad
- Pineapple Seafood Soup
- Shrimp Salad with Creamy Dressing
Nutrient Benefits
Shrimp are a good source of protein and provide reasonable amounts of iodine and selenium. Papaya and pineapple both contribute vitamin C, and papaya also provides vitamin A. The salsa uses lemon juice and cumin in place of a heavy dressing, and sunflower oil is used in a small quantity for the stir-fry and the marinade.
Chilled Shrimp with Pineapple and Papaya Salsa
Ingredients
- 4 tblsp Sunflower Oil
- 1 , seeded and chopped Fresh Red Chilli
- 1 clove, crushed Garlic
- 48 to 50 Shrimp
- Fresh Parsley - chopped, to garnish
- For Pineapple and Papaya Salsa:
- 1 , large, halved, seeded, peeled and diced into 1/4 inch pieces Papaya
- 1 , halved, cored, peeled and diced into 1/4 inch pieces Small Pineapple
- 2 , very finely chopped Scallions
- 1 , seeded and finely chopped Fresh Red Chilli
- 1 clove, very finely chopped Garlic
- 2 1/2 tsp Lemon Juice
- 1/2 tsp Ground Cumin
- 1/2 tsp Salt
- Black Pepper to taste
Instructions
- To make the salsa, put the papaya in a large bowl with the pineapple, scallions, chilli, garlic, lemon juice, cumin, salt and pepper. Adjust the lemon juice, cumin, salt and pepper as per taste.
- Cover and chill until required, ideally at least 2 hours.
- Heat a wok over a high heat.
- Add the oil and swirl around, then add the chilli and garlic.
- Stir fry for 20 seconds.
- Add the shrimp and stir fry for 2 to 3 minutes, until the shrimp are cooked through, become pink and curl.
- Tip the shrimp, garlic and any oil left in the wok into a heatproof bowl.
- Let the shrimp cool and marinate in the chilli oil.
- When the shrimp are completely cool, cover the bowl and chill for at least 2 hours.
- When ready to serve, give the salsa a stir and adjust the seasoning.
- Arrange a mound of salsa on 8 plates.
- Remove the shrimp from the marinade and divide among plates.
- Sprinkle with parsley and serve.
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Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work fine here. Thaw them completely in the refrigerator beforehand and pat them dry with kitchen paper before adding them to the wok. Excess moisture will cause the shrimp to steam rather than stir-fry. Make sure they are fully thawed so they cook evenly in the two to three minute window.
What size shrimp should I use?
The recipe calls for 48 to 50 shrimp for eight servings, which works out to roughly six per person. Medium to large shrimp are the right size here. Very small shrimp will overcook in seconds at high heat, and very large ones may not cook through in the two to three minute stir-fry time. If you are using very large shrimp, check that they are cooked through before tipping them out of the wok.
Can I make the salsa the night before?
You can make it several hours ahead and it will be fine, but making it the night before is not ideal. After more than about eight hours, the papaya in particular starts to break down and the salsa loses its texture. Two to four hours of chilling gives the best result. If you do need to prepare it further in advance, add the lemon juice closer to serving time, as this helps slow the softening of the fruit.
Is there a substitute for papaya if I cannot find a ripe one?
Ripe mango is the closest substitute in terms of texture and sweetness. It holds its shape after dicing and works well with the lemon juice and cumin in the salsa. Avoid unripe papaya here as it has a very different flavour and a firm, almost raw texture that does not suit this dish. If using mango, dice it to the same quarter-inch size specified for the papaya.
How do I know when the shrimp are cooked through during the stir-fry?
Look for two things: colour and shape. Raw shrimp are grey and translucent. As they cook, they turn pink and opaque and the tail curls inward. Once every shrimp has curled and is uniformly pink with no grey patches, they are done. This takes two to three minutes over high heat. Remove them from the wok immediately at this point. Left even a minute longer, they will tighten up and become chewy once chilled.
