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Ingredientes
- 2 lb Large fresh shrimp peeled, deveined
- 1 can peach nectar - (33 1/3 ounce)
- 4 tsp dark sesame oil divided
- 3/4 c. sliced green onions divided
- 1 Tbsp. chopped fresh ginger
- 1/4 c. Fresh lime juice
- 2 Tbsp. chopped fresh cilantro
- 2 x papayas peeled, cubed
- 4 x plum tomatoes seeded, diced
- 1/4 c. fresh cilantro
- 2 tsp freshly-grated lime zest
- 2 Tbsp. fresh lime juice
- 1 tsp chile garlic paste
Direcciones
- Bring nectar to a boil and boil for 45 min or possibly till reduced to 1 c.. Whisk in 2 tsp. oil, 1/4 c. green onions, ginger, 1/4 c. lime juice and 2 Tbsp. cilantro.
- Pour half of mix into a shalow dish or possibly a zip-top bag. Toss in shrimp to coat. Cover or possibly seal. Refrigeratean hour, turning bag occasionally. Combine remaining oil, 1/2 c. green onions, papaya and next 5 ingredients.
- Remove shrimp from marinade. Grill in a basket, covered with grill lid, over medium-high heat (350 to 400 degrees) till shrimp turn pink, about 5 min.
- Divide papaya salsa among six plates. Place shrimp on top of salsa and drizzle with peach mix.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 6 servings | |
| Calories 280 | |
| Calories from Fat 53 | 19% |
| Total Fat 5.95g | 7% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 238mg | 10% |
| Potassium 757mg | 22% |
| Total Carbs 24.73g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.93g | 5% |
| Protein 32.44g | 52% |
