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Cherimoya with Chile Lime Shrimp





Yields
Serves 2




Total Time
20 mins

Cherimoya with Chile Lime Shrimp




Photo: Thomas J. Story; Styling: Karen Shinto
 1/4 cup fresh lime juice
 1/4 cup fresh orange juice
 1 tablespoon packed light brown sugar
 1/4 teaspoon red chile flakes
 2 teaspoons canola oil
 1/4 teaspoon salt
 1/2 pound (30 to 35 per lb.) peeled, cooked medium shrimp
 1/4 firm-ripe Hawaiian papaya, peeled and cut into 1/4-in. dice
 1/2 ripe cherimoya*, peeled, seeds left in, and cut into 1-in. chunks
 1 teaspoon chopped cilantro leaves
Step 1
1

Combine juices, sugar, chile, oil, and salt in a small saucepan and boil over high heat, stirring often, until golden brown and reduced to 1/3 cup, 5 minutes.

Step 2
2

Divide shrimp and fruit between 2 plates. Drizzle with dressing and sprinkle with cilantro. As you eat the cherimoya, pick out the seeds.

Step 3
3

*Buy at well-stocked grocery stores, Latino markets, and some farmers' markets.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 341Calories from Fat 20
% Daily Value *
Total Fat 7.7g12%

Saturated Fat 0.4g2%
Cholesterol 230mg77%
Sodium 624mg26%
Total Carbohydrate 41g14%

Dietary Fiber 4.1g17%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.