Shrimp Papaya Recipe

Peel and shred papaya

Peel the green papaya and red papaya, remove seeds, then cut into thin matchsticks (julienne). Measure 1 cup of each (packed) for the recipe. If you have a mandoline or a julienne peeler, use it for even sticks.

Julienne the carrot and cucumber into thin matchsticks about the same length as the papaya. Thinly slice the scallions on the diagonal. Rinse and roughly chop cilantro leaves and tear the mint if using. Set all prepared produce aside in a large mixing bowl.

Pat the shrimp dry with paper towels. In a small bowl, combine olive oil, minced garlic, lime zest, 1/2 tsp salt and 1/4 tsp black pepper. Add the shrimp and toss to coat. Let marinate 10 minutes while you prepare the dressing and vegetables.

Heat a skillet over medium-high heat. When hot, add a teaspoon of oil or spray. Add shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and just curled. Avoid overcooking. Remove shrimp to a plate to cool slightly, then roughly chop into bite-sized pieces if large. Reserve any pan juices.

In a small bowl or jar, whisk together fresh lime juice, fish sauce, light soy sauce, brown sugar, rice vinegar, grated ginger, sliced chili, and sesame oil until sugar dissolves. Taste and adjust: it should be bright, salty-umami, slightly sweet and spicy. If too strong, add 1–2 tsp warm water to mellow.

Add the cooked shrimp (whole or chopped), shredded green papaya, red papaya, carrot, cucumber, scallions, cilantro and mint into the large mixing bowl. Pour the dressing over the salad and toss gently until everything is evenly coated.

Sprinkle the crushed roasted peanuts over the tossed salad and fold them in to retain some texture. Taste and adjust seasoning — add salt or extra fish sauce for saltiness, lime juice for brightness, or a pinch more sugar to balance.

Transfer to a serving platter or individual plates. Garnish with extra peanuts, microgreens or torn basil, and lime wedges on the side.

Serve immediately at room temperature or slightly chilled. This salad is best eaten within 2 hours for optimal crunch. Leftovers can be refrigerated in an airtight container for up to 24 hours, but the papaya and vegetables will soften and the dressing may need re-tossing.