Thai Grilled Shrimp Recipe

1. Shred the Green Papaya

Peel and seed a green papaya, then shred it into thin strips using a box grater or mandoline slicer. Place in a large mixing bowl.

2. Blanch the Haricots Verts

Bring a pot of salted water to a boil. Add haricots verts (green beans) and cook for 2–3 minutes until just tender but still bright green. Drain and transfer to an ice bath to stop cooking. Chop into 1–2 inch pieces and add to the papaya.

3. Add Cherry Tomatoes

Halve cherry tomatoes and add them to the bowl with papaya and green beans.

4. Add Crushed Peanuts

Roughly chop or crush roasted peanuts and add them to the salad for crunch.

5. In a small bowl, combine freshly squeezed lime juice, minced red chili, fish sauce, a touch of sugar, and rice vinegar. Whisk until sugar dissolves. Adjust seasoning to taste for balance of sour, spicy, salty, and sweet.

6. Pour the vinaigrette over the papaya salad and toss well to coat everything evenly. Let the salad marinate for at least 10 minutes before serving.

7. In a blender, combine ripe papaya cubes, a splash of water, a squeeze of lime juice, and a pinch of salt. Blend until smooth. If too thick, add a bit more water. Strain through a fine mesh sieve for a smooth coulis, if desired.

8. Chill the papaya coulis in the refrigerator until ready to plate.

9. Preheat a grill or grill pan to medium-high heat. Peel and devein shrimp, leaving tails on if desired.

10. Toss the shrimp with a bit of oil, salt, and pepper. Thread onto skewers if grilling on an open flame.

11. Grill shrimp for 2–3 minutes per side until they are pink, firm, and slightly charred. Remove from heat and set aside.

12. Spoon the papaya coulis onto the base of each serving plate as a colorful bed.

13. Top with a generous portion of the marinated papaya salad.

14. Arrange grilled shrimp on top or around the salad.

15. Garnish with extra chopped peanuts and a drizzle of chili-lime vinaigrette if desired.

16. Serve immediately for a vibrant, flavorful Thai-inspired dish.