Cherimoya with Chile Lime Shrimp

Yields
Serves 2

Total Time
20 mins

Photo: Thomas J. Story; Styling: Karen Shinto

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

Step 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.

Step 2

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

Step 3

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

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories341

% Daily Value *
Total Fat 7.7g10%

Saturated Fat 0.4g2%
Cholesterol 230mg77%
Sodium 624mg28%
Total Carbohydrate 41g15%

Dietary Fiber 4.1g15%
Protein 31g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Cherimoya with Chile Lime Shrimp