Green Papaya Salad With Shrimp
Published October 8, 2002
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt and pepper
12 large shrimp, peeled
4 cups peeled, shredded, seeded green papaya or Granny Smith apple or jicama or a combination
2 cups mung bean sprouts
1 cup roughly chopped cilantro leaves
½ cup roughly chopped mint leaves
½ cup trimmed and chopped scallions
1 teaspoon Vietnamese chili-garlic paste, or to taste
2 limes, juiced
¼ cup Thai fish sauce (nam pla)
1 tablespoon brown or palm sugar
½ cup chopped dry-roasted peanuts
Nutritional analysis per serving (4 servings)
31 grams carbs; 30 milligrams cholesterol; 231 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 7 grams fiber; 1544 milligrams sodium; 11 grams protein; 18 grams sugar
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!