Posted by: Brian Andrew Davis | February 3, 2010

Hot, Sweet, and Awesome Thai Shrimp with Fresh Papaya

Yes.  We’ve had a lot of food posts lately.  No.  We’re not going to relent from them.  Although we did have a conversation about starting to blog about things that we also do.  Like counseling.  And chicken.  Wait, that’s cooking again.

Once of our wedding gifts we received at our family shower was a George Foreman 360 grill (thanks again Mom and Gramps!)  Which has come in handy, is versatile and easy to clean, and is also a great fix when it’s too cold to go out and use the public grill right outside our apartment.  The GF Grill also came with a little booklet that included several recipes for some healthy and GF-grill ready dishes.  The very first one caught our eye because it was so unique sounding that we couldn’t help but try our hand to see if it would turn out.  It delivered.

We’ve put the recipe below for your own cooking and eating pleasure.  We think you could substitute mango for the papaya, just make sure you get two of them.  We served it with basmati rice and steamed peppers on top as you can see in the picture.  You could also serve with a cucumber avacado salad and it would hit the spot.  The mint for garnish is a must-have!

Hot, Sweet, and Awesome Thai Shrimp with Fresh Papaya

The Marinade
2 medium cloves garlic, minced
¼ tsp. dried red pepper flakes
2 tbsp. Thai fish sauce
1 tbsp. lime juice
1 tbsp. orange juice
2 tsp. honey
1 tsp. peanut oil (or vegetable oil)

The Good Stuff
1 lb. jumbo shrimp, deveined
1 ripe papaya (or 2 mangos), peeled, seeded, and sliced

The Garnish

1 tbsp. minced green onion (we didn’t use this b/c we didn’t have any!)
1 tbsp. chopped fresh mint

Place all the marinade ingredients in a 1-quart plastic bag.  Seal bag and squeeze between your fingers to blend ingredients.  Add shrimp; reseal bag and shake to coat shrimp with marinade.  Refrigerate for at least 1 hour.

Once ready, remove shrimp from marinade and discard the marinade.  Grill shrimp until pink and cooked through.  Serve shrimp on a bed of papaya; garnish with green onion and mint if desired.

Serves 2.


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