Although cherimoyas are almost too good to eat any way other than out of hand, this shrimp salad is so refreshing and relatively simple to prepare—a fantastic way to highlight this unique fruit.
Ingredients
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 1 tablespoon brown sugar
- ¼ teaspoon red chile flakes
- ¼ teaspoon sea salt
- ½ teaspoon sesame oil
- 2 teaspoons olive oil
- 1 tablespoon lemon or lime zest
- ½ pound (20 count) large cooked shrimp, peeled and deveined
- ½ ripe Hawaiian papaya, peeled, cut into ½-inch chunks
- ½ ripe cherimoya, peeled, cut into 1-inch chunks and tossed in juice of ½ lemon
- Optional: leaves from 4 to 6 heads of Little Gems lettuce
- For garnish: fresh cilantro leaves
Preparation
Combine the citrus juices, brown sugar, chile and salt in a small saucepan and boil over high heat, stirring often, until golden brown and reduced to ⅓ cup, about 5 minutes. Remove from heat and whisk in sesame and olive oils and citrus zest.
Divide shrimp, fruit and lettuce leaves (if using) between 2 plates. Drizzle salads with dressing and sprinkle with cilantro. As you eat the cherimoya, pick out any remaining seeds.
About this recipe
Chef’s Notes:
This salad can be made with mango or other similar tropical fruits if cherimoya can’t be found.
Mint can be used instead for those who are indisposed to cilantro.
