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Green Papaya Shrimp Salad

  • Author: Sprinkles & Sea Salt


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

23 lime leaves, minced

2 tbsp roasted, salted peanuts, crushed

lime slices


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