Recipe Green Papaya Salad With Shrimp


Salads are loaded with nutrients and are very refreshing in taste. When you combine tropical fruits and sea food it can result in a seriously delicious and scrumptious salad! One such salad is made from green papaya salad with shrimp.

Green papaya salad which has roots in Lao is a world renowned South East Asian salad that can get your tongue tingling with sweet and sour taste. It truly represents the essence of Asia to the world. Start your mornings with fresh salads like this one here.

Green Papaya Salad With Shrimp and Shredded Mango

Green Papaya Salad With Shrimp and Shredded Mango
  • Preparation time: 10 minutes.
  • Plating time: 10 minutes.
  • Ingredients: For the dressing
  • ¾ cup of fine sugar.
  • 2 tablespoonful of lemon juice.
  • ¼ cup of fish sauce.
  • 1-2 teaspoonful of ground peppercorns or red chilli.
  • 3-4 finely chopped garlic cloves.
  • Salt if required.
  • 1 cup of crushed and roasted nuts, peanuts or pine nuts.
  • Ingredients: For the salad
  • 1 cup of boiled shrimp.
  • 1-2 medium sized Green papaya (Shredded or finely chopped).
  • 1 small Green mango (Shredded or cut in small cubes).
  • A strainer and some water to wash shredded or chopped papaya.

The Process

  • Salad

First, boil the cleaned shrimp for about 10-12 minutes or till it turns pink in a wide vessel. While you are boiling shrimps, cut open the green papaya to remove the seeds and using a grater or shredder shred the fruit.

Alternatively you can also julienne it. Once you have it ready wash it in a strainer under water 3-4 times to remove any bitter taste. Keep it aside in the strainer and let it loose some moisture for about 10 minutes.

Now switch to the green mango, carefully peel the mango skin, some prefer to use the skin. Dice it into very small cubes or just like the papaya grate or shred it. Once the mango shredding or cubes are done, do not wash it, as it will lose its tanginess.

Keep it aside to use later. By now the shrimp must be ready. Let it cool for 10 minutes. Just when you feel the shrimps have cooled down cut them vertically into two pieces each and keep them aside.

  • For Salad Dressing

Take a small bowl; pour ¾ cups of fine sugar into it. Add 2 tablespoonful of freshly squeezed lemon juice to make the salad dressing zesty. Take a spoon and keep stirring the mixture until it blends well.

Next, add ¼ cup of fish sauce. Any good brand or homemade fish sauce would be fine. Stir the mixture to dissolve the sugar. Once you feel it has a nice blend, add finely chopped garlic into the blend.

Sprinkle some freshly ground red chilli powder or peppercorns. At this point you can add a bit of salt if you want to. Now your salad dressing is absolutely ready.

Roasted Nuts To Sprinkle.

This tangy salad would taste divine with some roasted nuts. They add some texture to the yummy salad. Crushed and roasted almonds, walnuts or hazelnuts can be great as toppings. Alternatively you can either dry roast peanuts or pine nuts.

The Plating

Take the strained green papaya and green mango shredding, and mix well them in a large bowl. Take a salad plate, put some shreds of green papaya and green mango, add the vertically cut pieces of boiled shrimp and mix it with the shreds.

Now, take some salad dressing that we have prepared earlier and pour it on the boiled shrimp and green papaya with mango shred mix. Using your clean hands or a big spatula mix the salad well, this step will ensure that all the ingredients in the salad dressing is mixed well with the shredded green papaya and green mango.

Now to finish, take a cup of crushed and roasted nuts and sprinkle liberally on the salad, this can make the salad crispy. If you wish you can add raw cut vegetables like carrot shreds, tender beans, fresh tomato slices, neatly cut pineapple slices or cubes, juicy cucumber shreds, lettuce leaves or even fresh cream.

Jazz up your tropical salad as per your taste. This beautiful salad can make you feel fresh providing an invigorating culinary experience with every single bite.

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Gina A. Herrera

I'm Gina A. Herrera - a dietician and a mother of 2 children. I have more than 10 years of experience in cooking and planning meals for patients based on their medical condition and needs. I'm a blogger and a cook. Besides taking care of my kids, I usually spends time writing about the countries that I has been to, the cultures that I has experienced, and the foods that I has tasted. I have a special love for traveling and food. This review is based on her road trip to Florida last summer.