Photo: Grilled Shrimp and Green Papaya Salad Recipe
Ingredients
- 3/4 cup fresh lime juice
- 4 tablespoons plus 1 teaspoon Thai fish sauce
- 1/3 cup minced shallot
- 5 Thai bird chiles or serrano chiles, seeded and finely chopped
- 4 1/2 tablespoons coconut-palm sugar or golden cane sugar
- 2 teaspoons minced garlic
- 2 pounds large shrimp, peeled and deveined
- 2 medium-large green papayas, peeled, seeds removed, and shredded or julienned (2 to 2 1/2 pounds)
- 2 carrots, peeled and shredded or julienned
- 2 tablespoons chiffonade fresh mint leaves
- 1 tablespoon chopped fresh cilantro leaves, plus 1/3 cup leaves, for garnish
- 1/2 cup finely chopped peanuts, for garnish
Directions
In a blender combine the lime juice, fish sauce, shallot, chiles, sugar and garlic and blend until smooth. Set aside for 15 minutes to allow flavors to blend. Reserve 1/2 cup of dressing to marinate shrimp.
Marinate the shrimp in 1/2 cup dressing for 20 to 30 minutes. Drain the shrimp from the marinade. Steam the shrimp until just cooked through, about 4 to 6 minutes. Adjust seasoning, if necessary.
In a medium non-reactive mixing or salad bowl, combine the papayas, carrots, mint leaves and chopped cilantro. Add the dressing and toss to combine thoroughly. Serve the shrimp on top of the papaya salad. Garnish with the cilantro leaves and chopped peanuts. Serve immediately.
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By bteat_10089838
Fort Lauderdale, FL
on June 13, 2009
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We found the recipe great.....but there are two items that need to be considered...
1. It is called "grilled" shrimp.... but the recipe says to steam the shrimp...
2. I could not find really Green Papaya, so I used a not quite fully ripe Papaya. I then looked up Papaya's to find how I might find a green one. The comments on green Papaya's said: Green papayas should not be eaten raw because of the latex they contain, although they are frequently boiled and eaten as a vegetable.
'
By itsamystery57_1...
Powell, OH
on May 29, 2009
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Best grilled shrimp ever! The marinade is all a great salad dressing -- i tossed the papaya and shredded carrots with salad mix and served the shrimp on top. Instant hit with everyone -- some unexpected flavors that everyone loved.
By ron_9381170
Centreville, MD
on January 06, 2008
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Wow! I made this recipe yesterday to use as a marinade for a pasture raised broiler (aged 7 days, then food saver bagged the bird in pieces for 12 hours. Then slow grilled it. WHAT FLAVOR! This is some of the tastiest yard bird I've ever had. My second favorite is Peruvian marinaded chicken.
I strongly recommend it for chicken and seafood.
Keep it light. and thanks Emeril!
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