Spicy Shrimp and Papaya Bites

This image courtesy of Steve Larese

These are light and easy, with a taste of the tropics. They are terrific for hot, steamy nights or before a Polynesian or even Asian menu. We like them anytime.

4 to 6 servings

Cooking Methodgrilling


Total Timeunder 4 hours

OccasionCasual Dinner Party, Cocktail Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free



Taste and Texturehot & spicy, savory, sweet


  • 1 cup pineapple juice
  • 3 Tablespoons lime or lemon juice
  • 2 Tablespoons crushed caribe chile
  • 1 Tablespoon sesame oil
  • Hot pepper sauce to taste
  • 4 cloves garlic, minced
  • ¼ cup grated fresh coconut
  • 1 pound large, peeled shrimp (15 to 20 count)
  • 2 papayas, preferable watermelon variety, peeled and cut into ¾ inch cubes


  1. Combine pineapple juice, lime juice, caribe chile, sesame oil, hot pepper sauce, garlic and coconut in a medium bowl. Add the shrimp and stir to combine. Cover and marinate 2 hours in the refrigerator, stirring at least twice.

  2. Preheat the grill to medium, or 350 F. Place the rack 4 to 5 inches above the heat source. Just before grilling, lightly brush the rack with oil.

  3. Place a chunk of papaya and a shrimp on each skewer. Drizzle with marinade. Place skewers on the hot oiled rack and grill 1 ½ to 2 minutes on each side or until the shrimp are pink.


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