Green Papaya Salad with Shrimp

4 servings
  • 1/4 pound small shrimp (about 9), shelled
  • For Dressing:
  • 1 large garlic clove, forced through a garlic press
  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
  • 1 tablespoon sugar
  • 1 small thin fresh red or green Asian chili (1 or 2 inches long) or Serrano chili, or to taste, seeded and chopped fine (wear rubber gloves)
  • 3/4 pound green papaya, peeled, seeded, preferably and coarsely shredded, preferably in a food processor (about 3 cups)
  • 1 carrot, shredded fine
  • 1/3 cup fresh coriander leaves, washed well and spun dry
  • 2 tablespoons roasted peanuts, crushed
  • In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.

  • Make dressing: In a large bowl whisk together dressing ingredients until sugar is dissolved.

  • Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts.

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