Green Papaya Salad With Shrimp

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 Information

  • Nutritional analysis per serving (4 servings)

    260 calories; 9 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 8 grams dietary fiber; 25 grams sugars; 9 grams protein; 1428 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.