By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 4
366 cal · 25 min
Shrimp and Papaya Salad
Recipe GLPR00f624368357e1
A light and refreshing seafood salad featuring tender bay shrimp and sweet papaya chunks served over a bed of delicate butter lettuce. The shrimp and fruit are dressed with a creamy, milk-thinned mayonnaise and garnished with fresh parsley for a simple yet elegant appetizer.
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Ingredients
1 1/2 pounds cooked bay shrimp
1 ripe papaya
1 head butter or Boston lettuce
A few sprigs fresh parsley
2 tablespoons whole milk
1/2 cup mayonnaise
Salt to taste
Directions
Rinse the cooked shrimp under cold running water and pat dry thoroughly with paper towels. Cover with plastic wrap and refrigerate until ready to assemble.
Cut the papaya in half lengthwise. Using a spoon, scoop out and discard the seeds from each half.
Using a paring knife, carefully peel away the skin from the papaya halves and discard. Place the peeled papaya cut side down on a cutting board.
Using a sharp knife, cut the papaya lengthwise into slices approximately 1/2 inch wide. Then slice these pieces crosswise into 1/2-inch chunks. Work gently, as ripe papaya is delicate and can become mushy if handled roughly.
Rinse the lettuce leaves under cold water and pat dry completely with paper towels.
Rinse the fresh parsley sprigs, pat dry, remove and discard the stems, and finely chop the leaves.
Arrange 2 or 3 lettuce leaves on each of the four serving plates, creating a bed for the salad.
In a small bowl, stir the milk into the mayonnaise until smooth and slightly thinned.
Distribute the chilled shrimp and papaya chunks evenly among the four plates. Season with salt to taste, drizzle the creamy dressing over each serving, and garnish with the chopped fresh parsley. Serve immediately.
Comments
Bay shrimp, papaya, and butter lettuce are all readily available year-round at major Charlotte chains like Harris Teeter and Food Lion, with no special stops required. At current pricing this runs roughly $12–14 for four servings (about $3–3.50 each), driven mainly by shrimp cost; the other ingredients are inexpensive pantry and produce staples. The 25-minute time is honest if you're buying pre-cooked bay shrimp and skipping elaborate knife work on the papaya, though dicing everything does push closer to 30 if you're not practiced. It's a light, no-cook-required dish that works well for a quick weeknight dinner and leftovers keep refrigerated for a day or two, though the lettuce will soften slightly on standing.
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