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5 from 1 vote

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner
Cuisine: American
Keyword: BBQ, Grilling, Papaya, Shrimp
Servings: 2

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!