Directions:
- For the shrimp: toss the shrimp with the olive oil, ginger, and a pinch of salt. Let stand for 10 to 15 minutes or longer in the refrigerator.
- For the Pico de Gallo: toss together the papaya, tomatoes, onions, serrano peppers (the more peppers, the more the heat, so act accordingly), cilantro, lime juice, and a pinch of salt. Set aside.
- To serve: Heat the grill and grill the shrimp until cooked through, about 2 minutes per side. Simply plate the grilled shrimp with a nice heaping teaspoon of the Pico de Gallo. The tomatoes and the papaya go smashingly well with the heat of the chili and the twang of the ginger. Once again...good stuff.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 489.65 Kcal (2050 kJ) | ||
| Calories from fat | 304.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.84g | 52% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1302.04mg | 54% | |
| Potassium | 268.4mg | 6% | |
| Total Carbs | 40.67g | 14% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 9.86g | 20% | |
| Vitamin C | 31.8mg | 53% | |
| Iron | 1.5mg | 8% | |
| Calcium | 54.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 215.32 Kcal (902 kJ) | ||
| Calories from fat | 133.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.88g | 52% | |
|---|---|---|---|
| Cholesterol | 28.92mg | 22% | |
| Sodium | 572.58mg | 54% | |
| Potassium | 118.03mg | 6% | |
| Total Carbs | 17.89g | 14% | |
| Sugars | 1.68g | 15% | |
| Dietary Fiber | 1.46g | 13% | |
| Protein | 4.34g | 20% | |
| Vitamin C | 14mg | 53% | |
| Iron | 0.7mg | 8% | |
| Calcium | 24.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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