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Cherimoya with Chile Lime Shrimp

Photo: Thomas J. Story; Styling: Karen Shinto
Total time 20 mins
Yield Serves 2

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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

  4. Note: Nutritional analysis is per serving.