Grilled Honey Papaya with Mango Shrimp and Epazote Recipe

Recipe by Lumberjack Cash, Owner of Award Winning Lumberjack’s Taco Shack.

Want to add some color to your next summer Bbq? Tired of hot dogs and hamburgers? Want to try something new, light and exciting to blow people’s minds at your next cookout?

Well then here’s the perfect recipe, Grilled Honey Papaya with Mango Shrimp and Epazote. Sounds fancier and harder than it is to make, which is why this website exists! This is a simple, minimal prep recipe that can be done quick making you look like a legend!

All you need is a grill and pan to cook your shrimp. I cooked my shrimp on a plancha directly over the grill but not necessary if you don’t have it, a pan works just as good. Epazote is the perfect addition to the sweet Papaya with it oregano-like fragrance and mild bitterness to balance this dish out. Top it with the honey drizzle and the lime crema then you are on a one-way trip to flavor town. Best part is, you serve the shrimp inside the papaya so you don’t need any extra dishes!

One more amazing bonus… This is the ultimate recipe for AMAZING pictures of the final product due to the great color contrasts. So fire up that grill and get excited to look like a culinary genius next time on the grill!

Grilled Honey Papaya with Mango Shrimp and Epazote Recipe

Want to add some color to your next summer Bbq? Tired of hot dogs and hamburgers? Want to try something new, light and exciting to blow people’s minds at your next cookout? Well then here’s the perfect recipe, Grilled Honey Papaya with Mango Shrimp and Epazote. Sounds fancier and harder than it is to make, which is why this website exists!

5 from 1 vote

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Course: Dinner

Cuisine: American

Keyword: BBQ, Grilling, Papaya, Shrimp

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Servings: 2

Author: Lumberjack's Taco Shack

Ingredients

• 1 Papaya
• 1 lb peeled medium shrimp raw
• 4 oz mango juice or mango nectar
• 1/2 lb jocoque creme or Mexican crema
• 1 oz honey
• 12 Epazote leaves
• 2 limes
• 1 tbsp olive oil or cooking oil
• 1 pinch salt
• 1 pinch pepper
• 1/2 tsp favorite shrimp seasoning I use a mix of chili powder, cumin, garlic powder, salt , and pepper

Instructions

Prep

• 1. Cut your papayas in half lengthwise. Scoop and discard seeds.
  
• 2. Wash and thaw your shrimp. Once cleaned add mango juice or nectar and 1/2 teaspoon of seasoning.
• Chiffonade your Epazote leaves... That’s a fancy term for (stack your leaves, roll, and slice thin)
  

Lime Crema

• 3. Lime crema. Juice both limes into creme and add zest of one lime, pinch of salt and pepper, then mix.

Grilling

• Place a plancha or pan on the grill and add olive oil. 
• Once plancha is hot add your marinaded shrimp. Cook shrimp five minutes and remove from heat.
• Place papayas cut side down onto grill.
• Once papaya has nice char marks (5 minutes) flip over and cook additional 2 minutes. 

Finale

• Remove papaya from heat and set on serving tray cut side up.
  
• Fill your papaya with cooked shrimp 1/2 Lb for each papaya half.
• Drizzle both halves with honey, lime crema, and top with Epazote!
• Wow, wasn’t that easy and look at that Kodak Moment... take a picture and make people jealous!

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