Recipe courtesy of Joey Altman

Papaya, Shrimp and Avocado Salad with Chile-Lime

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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2 papaya, cut in half lengthwise, seeds removed

1 cup cooked rock shrimp or other cooked shrimp chopped in small pieces

1 avocado, peeled and cut in small dice

3 jalapeno chiles, seeded, minced

1 large red onion, cut in very small dice

1 mango, peeled, cut in small dice

1/4 cup chop cilantro

2 limes, juiced

1/4 cup olive oil

Salt and pepper


  1. Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
  2. Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.