Thai Green Papaya Salad with Shrimp

Thai Green Papaya Salad with Shrimp  

  • 5 tablespoons fresh lime juice
  • 3 tablespoons (packed) palm sugar or golden brown sugar
  • 2 tablespoons plus 2 teaspoons fish sauce
  • 2 tablespoons dried shrimp, chopped
  • 4 garlic cloves, minced
  • 16 medium shrimp, peeled and deveined
  • 10 green beans, halved crosswise
  • 1 1 lb green papaya, peeled, halved, seeded
  • 8 large cherry tomatoes, halved
  • 1/2 cup chopped fresh cilantro
  • 1 green onion, very thinly sliced
  • 1 tsp chile garlic sauce
  • 2 tablespoons coarsely chopped salted peanuts

Whisk first 5 ingredients in medium bowl. Pour 1/4 cup of dressing over shrimp and set aside.

Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 3 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans.  Grill shrimp in cast iron grill skillet or in skillet until pink and cook through, add to salad.

Pour dressing over; toss. Sprinkle peanuts over and serve


Julienne peeler or box grater


Palm sugar, fish sauce (nam pla or nuoc nam), dried shrimp, Chinese long beans, green papaya, and Thai chiles can all be found at Asian markets.

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