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Shrimp Salad with Papaya Salsa

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ingredients

Grilled Shrimp:
6 pounds medium shrimp, peeled and deveined
3/4 cup rice wine
1/3 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
salt
Chinese five spice

Sauce:
3/4 cup Kikkoman Plum Sauce
3/4 cup lime juice
1/3 cup honey
3 tablespoons Asian sesame oil
3/4 teaspoon Chinese five spice

Papaya Salsa:
2 pounds papayas, peeled, seeded and cut into 1/2-inch dice
12 ounces golden raisins
6 ounces red bell pepper, cut into 1/4-inch dice
1/3 cup cilantro, chopped
1/3 cup crystallized ginger, chopped
3/4 cup lime juice
1/3 cup Kikkoman Thai Style Chili Sauce

36 cups baby spinach leaves

directions

To make Grilled Shrimp:In large bowl, toss shrimp with wine and oil to coat. Season with salt and five spice. Thread shrimp on bamboo skewers; grill on gas or charcoal grill, turning once, about 5 minutes or until cooked. Remove from skewers; refrigerate.

To make Sauce: Whisk together all ingredients. Refrigerate.

To make Papaya Salsa: Gently stir together all ingredients.

For each serving, to order: Toss 1 1/2 cups spinach with 2 teaspoons sauce; mound on plate. Toss 1/4 pound shrimp with 2 teaspoons sauce, arrange on top of spinach. Spoon 1/4 cup salsa next to spinach.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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