My inspiration for this dish came from a recent trip to the Hawaiian islands. The fresh sweet papaya and slightly tart kiwi complimented each other so well. I seasoned the shrimp with some local organic spices I purchased during my visit to the islands.This seasoning mix consisted things like Organic Nori (seaweed), Hawaiian sea salt (which is sea salt & ‘Alaea Hawaiian red clay). I then quickly pan-seared the shrimp in a little canola oil before tossing them up with the salad. This dish is quick and easy and makes for a perfect healthy summertime meal. It is also sure to be a hit at your family barbecue. Bon Appetit!
1 Lb of large shrimp shelled and deveined
1 Tbsp canola oil
1 Tbsp of organic Aloha seafood seasoning*(for shrimp)
1 small papaya, seeds removed and cubed
4-5 fresh kiwis peeled and cubed
1 small red onion roughly chopped
1 small yellow bell pepper diced
1 small tomato diced
1 Tbsp freshly minced ginger
1/4 cup fresh cilantro leaves
juice of one lime
*Note: you don’t necessarily need to use this seasoning. You can use your seasoning of choice for the shrimp.
Heat the canola oil over medium-high heat in a skillet. Season the shrimp and sear them for about 3 minutes or until no longer translucent. Set them aside and allow them to cool down to room temperature. In a large bowl add the papaya, kiwi, red onion, tomato, ginger, cilantro leaves, and bell pepper. Add the cooled shrimp and lime juice and toss well. You can serve it immediately or refrigerate it for a couple of hours if you want a refreshing, chilled salad. Enjoy