Spicy Hawaiian Papaya and Shrimp Stir Fry

papaya shrimp fry
Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
12

A stir-fry dish with flavors of the tropics. Quick to cook and delicious, these shrimp are perfectly sauced.

Ingredients

3⁄4 cup soy sauce
3⁄4 cup lemon juice
1⁄3 cup honey
3 tbsp. toasted Asian sesame oil
1⁄2 cup cornstarch
1 tsp. crushed red pepper, or to taste
3 tbsp. neutral oil, such as canola
6 cups, 3⁄4-in. dice red bell peppers
3⁄4 cup chopped scallions
3 tbsp. finely chopped garlic
3 lb. shrimp (31-40 count), peeled and deveined
6 cups, 3⁄4-in. dice
Hawaiian papaya
Chopped cilantro, for garnish
 

Steps

1. Whisk together first 4 ingredients; whisk in cornstarch and crushed red pepper. Reserve.

2. Per order, over high heat, stir-fry 1⁄2 cup red bell pepper in canola oil, until tender-crisp, about 1 minute. Stir in 1⁄2 cup scallion and 1 tsp. garlic; cook 1 minute, stirring constantly. Stir in 1⁄4 lb. shrimp; cook, stirring constantly until shrimp are firm and opaque, about 2 min. Stir in 1⁄2 cup papaya; heat through.

3. Re-whisk soy mixture; stir about 21⁄2 tbsp. into pan. Cook until mixture thickens, about 30 sec.

4. Remove from heat; garnish with cilantro.
 

More From FoodService Director

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

FSD Resources