Green Papaya Salad With Shrimp
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and pepper
- 12large shrimp, peeled
- 4cups peeled, shredded, seeded green papaya or Granny Smith apple or jicama or a combination
- 2cups mung bean sprouts
- 1cup roughly chopped cilantro leaves
- ½cup roughly chopped mint leaves
- ½cup trimmed and chopped scallions
- 1teaspoon Vietnamese chili-garlic paste, or to taste
- 2limes, juiced
- ¼cup Thai fish sauce (nam pla)
- 1tablespoon brown or palm sugar
- ½cup chopped dry-roasted peanuts
Nutritional analysis per serving (4 servings)
231 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 18 grams sugars; 11 grams protein; 1544 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Salt the shrimp, then grill or broil them, or put them in a saucepan with salted water to cover. Bring water almost to a boil, then turn off heat. Let shrimp sit in water until cool. When cool, slice in half lengthwise.
- Step 2
In a large bowl, toss together papaya, sprouts, herbs and scallions. Whisk together chili-garlic paste, lime juice, fish sauce and sugar, along with a little salt and a lot of pepper. Taste and adjust seasoning. Toss dressing with papaya-herb mixture, then top with shrimp and peanuts. Toss again at table, and serve.
Private Notes
Comments
This recipe honestly goes so hard. Such a nice balance of flavors and textures, especially with the addition of the green papaya and peanuts. 15/10 would try again.
DELISH! We loved it. Spicy, multilayered flavors and textures. The perfect summer meal or appetizer. I couldn't stop eating it. Doesn't really need any salt as fish sauce is pretty salty. Made some small modifications by adding thinly sliced yellow and red pepper(half of each) for color as well as two cloves of crushed garlic and 1/2 cup of Thai basil-good choices. Another fabulous recipe! This site is my go to "cookbook" now. Thanks NYT!
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