This Green Papaya Shrimp Salad is a light, refreshing, cold summer salad. Made with green papaya, carrots, jalapeño, mango, avocado and shrimp tossed in a zesty lime fish sauce dressing.
This Green Papaya Shrimp Salad is a flavor packed, summer salad perfect for dreadfully hot days! It’s packed with avocado, mango and shrimp making it hearty enough to stand alone as a main dish or it can be served as a side dish.
What is Green Papaya?
Though very different in taste and texture, a green papaya and orange papaya are actually the exact same fruit harvested at different times. Green papayas are harvested early before they have ripened. This results in a harder, less flavorful fruit. This may sound disappointing, but the texture is very crunchy making it a great base for salads.
How to Prepare Green Papaya for Salads
Given the texture of green papaya it can be difficult to cut. In this salad we julienne it into small, noodle-like strips. I did this using a hand held julienne peeler, this worked quite well for me, but depending on how hard your green papaya is and how sharp your peeler is you may need to use a different method. Another common method is using a mandoline slicer to slice the green papaya into thin strips and then using a knife to julienne it. Also, some food processors have a setting for julienne slicing.
How to Make Green Papaya Shrimp Salad
Once you have your green papaya julienned there isn’t much more to it! Prep the shrimp by quickly boiling them and then cooling them back to room temperature under cold water.
Toss together the green papaya, carrots, jalapeño, mango, avocado and shrimp. Next prepare the dressing, whisk together fish sauce, rice wine vinegar, white sugar, lime juice, salt, coriander and lime leaf. Add the dressing to the bowl and toss to evenly coat. Place the salad in the refrigerator to marinate for at least 1 hour. The shrimp will start to get a little mushy if you leave it marinating for too long so try to eat it within 12 hours.
Serve the salad cold, top with crushed, salted, roasted peanuts and lime slices.
4 cups green papaya, julienne cut*
1 cup carrots, julienne cut*
2 tbsp jalapeño pepper, diced
1/2 cup mango, chopped
1/2 cup avocado, chopped
1/2 pound cooked baby shrimp**
2 tbsp fish sauce
2 tbsp rice wine vinegar
1 tbsp white sugar
1 tbsp lime juice
1/4 tsp salt
1/4 tsp coriander
2–3 lime leaves, minced
2 tbsp roasted, salted peanuts, crushed
Add the green papaya, carrots, jalapeño, mango, avocado and shrimp to a large bowl, toss to combine
In a small bowl whisk together the fish sauce, rice wine vinegar, white sugar, lime juice, salt, coriander and lime leaf
Pour the mixture over the salad, mix to evenly coat
Put the salad in the refrigerator to allow it to marinate at least 1 hour, but no more than 12***
Garnish with crushed peanuts and lime slices before serving
*Use a hand held julienne cutter or the julienne setting on your food processor to slice the green papaya and carrots.
**to boil the shrimp, bring a large pot of water to a boil, turn the pot down to simmer add the shrimp and cook until they turn pink about 2-3 minutes, immediately drain and put under cold water to cool and stop the cooking process
***The shrimp starts to get mushy if you let the salad marinate too long
Keywords: #greenpapayasalad, #shrimpsalad, #summersalads
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If you make this Green Papaya Shrimp Salad, let me know how you like it! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!