Cherimoya with Chile Lime Shrimp

Cherimoya with Chile Lime ShrimpRecipe
Photo: Thomas J. Story; Styling: Karen Shinto
Serves 2


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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


Total: 20 Minutes

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.

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

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

Note: Nutritional analysis is per serving.

Created date

January 2010

Nutritional Information

Calories 341
Caloriesfromfat 20 %
Protein 31 g
Fat 7.7 g
Satfat 0.4 g
Carbohydrate 41 g
Fiber 4.1 g
Sodium 624 mg
Cholesterol 230 mg