Green Papaya Salad with Grilled Shrimp

A crunchy green papaya salad with a pounded lime and fish sauce dressing, fresh herbs, and warm grilled shrimp makes a bright 35-minute main course.

35 min

4 servings

Ingredients

1 1/2 lb firm unripe green papaya, peeled, seeded, and cut into matchsticks

1 1/4 lb large shrimp, peeled and deveined

8 oz cherry tomatoes, halved

6 oz long beans, trimmed and cut into 2-inch lengths

2 cloves garlic, peeled

1/2 small Thai chile, thinly sliced

3 tbsp fresh lime juice

2 tbsp gluten-free fish sauce

1 tbsp finely grated palm sugar

2 tsp neutral oil

1/2 tsp kosher salt

1/3 cup roasted unsalted peanuts, coarsely chopped

1/4 cup fresh cilantro leaves, roughly chopped

1/4 cup fresh mint leaves, roughly chopped

2 medium limes, cut into wedges

Mortar and pestle · Large pot · Colander · Chef's knife or julienne peeler · Outdoor grill or grill pan · Tongs · Large mixing bowl · Serving platter

Keep it gluten-free

Check that the fish sauce and peanuts are labeled gluten-free before cooking.

Serve promptly

Dress the papaya shortly before serving so the warm shrimp meet a crunchy, lively salad.

01. Cut the papaya into fine matchsticks, halve the tomatoes, cut the beans, chop the herbs, and save the lime wedges for serving.

02. Blanch the beans for 2 minutes until vivid green and crisp-tender, then rinse cold and dry thoroughly.

03. Pound garlic and chile with a pinch of salt; work in lime juice, fish sauce, and palm sugar until balanced and pourable.

04. Lightly bruise tomatoes and beans in the dressing, then add papaya and herbs and toss just until coated.

05. Heat the grill or grill pan over medium-high; coat the shrimp with oil and the remaining salt.

06. Grill about 2 minutes, turn, then cook 1 to 2 minutes more until opaque throughout and just firm.

07. Top the salad with warm shrimp and roasted peanuts, then serve at once with lime wedges.