Thai Papaya Salad with Shrimp
Crispy shrimp meet crunchy green papaya in a bright, spicy-tangy lime dressing with garlic and bird's eye chili. Fresh herbs and peanuts finish this TikTok-worthy bowl in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- ¾ lb shrimp, medium (peeled + deveined)
- 3 cups green papaya, shredded or julienned
- 1 cup cherry tomatoes, halved
- 2 tbsp lime (juiced)
- 1.5 tbsp fish sauce
- 1 whole bird's eye chili, thinly sliced (or 1/4 tsp red pepper flakes)
- ¼ cup roasted peanuts, crushed
- ½ cup fresh cilantro + mint, chopped (combined)
Instructions
- 1
Pat shrimp dry with paper towels, then season with salt and pepper.
- 2
Heat 1 tbsp oil in a skillet over medium-high until it shimmers, ~90 seconds.
- 3
Add shrimp and cook without moving for 90 seconds until bottoms turn opaque.
- 4
Flip shrimp and cook another 60 seconds until fully opaque and cooked through.
- 5
In a large bowl, whisk lime juice + fish sauce + minced garlic (1 clove) + chili until combined.
- 6
Add papaya, tomatoes, and warm shrimp to the bowl and toss gently until coated.
- 7
Top with peanuts and fresh herbs, then serve immediately.
Tools you’ll need
- 12-inch skillet
- paper towels
- large mixing bowl
- whisk
- chef's knife
- cutting board
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