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Thai Green Papaya Salad with Grilled Shrimp (Som Tam Goong Yang)

Crunchy shredded green papaya tossed in a lime-fish sauce dressing with tomato and peanuts, topped with smoky grilled shrimp.

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil, for grilling shrimp
  • 3 cups shredded green (unripe) papaya
  • 1 cup green beans, cut into 1-inch pieces
  • 2 cloves garlic
  • 2 Thai chilies, to taste
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 0.5 cup cherry tomatoes, halved
  • 2 tbsp roasted peanuts, crushed

Instructions

  1. Toss shrimp with olive oil and a pinch of salt; grill or pan-sear 2-3 minutes per side until pink and cooked through. Set aside.
  2. Pound or finely chop garlic, chili, and green beans to lightly bruise them and release their flavor.
  3. Whisk together lime juice, fish sauce, and palm sugar for the dressing.
  4. In a large bowl, toss shredded papaya, green beans, garlic, chili, and cherry tomatoes with the dressing.
  5. Divide the salad among plates, top with grilled shrimp and crushed peanuts, and serve immediately.