Papaya Salad Recipe

Prepare papaya

Peel the green papaya, then shred it using a coarse grater or mandoline set to a julienne setting. If shreds are too long, cut them to 2–3 inch lengths. Place shredded papaya in a large mixing bowl and lightly salt (about 1/4 tsp), toss and let sit for 5 minutes, then gently squeeze out excess liquid and return to the bowl.

Blanch string beans

Bring a medium pot of salted water to a boil. Add the trimmed, cut string beans and cook for 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry, then add beans to the bowl with papaya.

Assemble vegetables

Add halved cherry tomatoes, chopped cilantro, thinly sliced shallot (if using), and most of the crushed peanuts to the papaya and beans. Reserve a small handful of peanuts for garnish.

In a small bowl or mortar and pestle, combine fresh lime juice, fish sauce, palm sugar, crushed garlic clove, and sliced chile. If using a mortar and pestle, pound gently until sugar dissolves and flavors meld; otherwise whisk vigorously until sugar is fully dissolved. Taste and adjust: add more sugar if too tart, more fish sauce if too mild, or extra lime if you want it brighter. If dressing seems too strong, add up to 1 tsp water to loosen.

Reserve about 2 tablespoons of dressing for dressing the shrimp after grilling (optional).

Marinate shrimp

Pat shrimp dry. In a small bowl combine 1 tablespoon vegetable oil, minced garlic, 1/2 tablespoon fish sauce, lime zest, and black pepper. Toss shrimp in the marinade and let sit 10–15 minutes (no longer than 30 minutes).

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grate or pan lightly. Thread shrimp onto skewers if desired for easier handling. Grill shrimp 1.5–2 minutes per side until opaque and just cooked through (total 3–4 minutes). Remove from heat and, if desired, brush with a little reserved dressing for extra flavor. Let rest 2 minutes.

Pour the spicy lime dressing over the papaya salad and toss well, using tongs or salad spoons to combine evenly so dressing coats the papaya and vegetables. Taste and adjust seasoning with additional fish sauce, lime, or sugar as needed.

Divide salad among 3–4 plates. Arrange grilled shrimp on top of each portion. Sprinkle reserved crushed peanuts over the salad and garnish with extra cilantro and sliced chiles if desired. Serve immediately.