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Photo: Thomas J. Story; Styling: Karen Shinto Photo by: Photo: Thomas J. Story; Styling: Karen Shinto

Cherimoya with Chile Lime Shrimp

Sunset FEBRUARY 2010

  • Yield: Serves 2
  • Total:20 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 20%
  • Protein: 31g
  • Fat: 7.7g
  • Saturated fat: 0.4g
  • Carbohydrate: 41g
  • Fiber: 4.1g
  • Sodium: 624mg
  • Cholesterol: 230mg

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Cherimoya with Chile Lime Shrimp recipe