Green Papaya Salad With Spicy Grilled Shrimp Recipes

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GRILLED SHRIMP SALAD WITH PAPAYA, GREEN ONIONS AND PEANUTS



Grilled Shrimp Salad with Papaya, Green Onions and Peanuts image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 14

16 whole large shrimp deveined and shelled
Olive oil
Salt and freshly ground pepper
1 pound arugula
2 ripe papayas, peeled, pitted and thinly sliced
4 green onions, finely sliced
Grilled shrimp (above)
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 small jalapeno pepper, finely diced
1/4 cup olive oil
1/2 cup peanuts, coarsely chopped
2 tablespoons finely chopped cilantro

Steps:

  • Preheat grill. Brush the shrimp with olive oil and season with salt and pepper, to taste. Grill the shrimp until just cooked, about 2 to 3 minutes. Remove and let sit.
  • Arrange the arugula on a large platter. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in the center of the platter. Drizzle with the vinaigrette and sprinkle with peanuts and cilantro.

GRILLED SHRIMP SALAD WITH PAPAYA, GREEN ONIONS AND PEANUTS



Grilled Shrimp Salad with Papaya, Green Onions and Peanuts image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 14

16 whole large shrimp deveined and shelled
Olive oil
Salt and freshly ground pepper
1 pound arugula
2 ripe papayas, peeled, pitted and thinly sliced
4 green onions, finely sliced
Grilled shrimp (above)
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 small jalapeno pepper, finely diced
1/4 cup olive oil
1/2 cup peanuts, coarsely chopped
2 tablespoons finely chopped cilantro

Steps:

  • Preheat grill. Brush the shrimp with olive oil and season with salt and pepper, to taste. Grill the shrimp until just cooked, about 2 to 3 minutes. Remove and let sit.
  • Arrange the arugula on a large platter. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in the center of the platter. Drizzle with the vinaigrette and sprinkle with peanuts and cilantro.

THAI GREEN PAPAYA SALAD (SOM TUM) WITH GRILLED THAI SHRIMP



Thai Green Papaya Salad (Som Tum) with Grilled Thai Shrimp image

Provided by Jeff Corwin

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 25

1 large or 2 medium green papaya (see Cook's Note)
1/2 pound green string beans
4 tablespoons freshly squeezed lime juice
4 tablespoons Thai fish sauce, nam pla
4 tablespoons palm sugar, available in most Mexican, Latin or Asian supermarkets, or substitute brown sugar, or white sugar
2 large carrots (peeled and shredded to the same strip-size as papaya)
1/4 cup loosely chopped cilantro leaves
1/4 cup loosely chopped mint
4 tablespoons dried Thai shrimp, optional
2 to 4 Thai chiles also called prik chiles, minced
1/4 cup unsalted peanuts, toasted and lightly crushed
Jeff's Thai Grilled Shrimp, recipe follows
Jasmine sticky rice, or steamed vermicelli rice noodles, optional, as an accompaniment
1/2 cup Thai sweet chili and garlic sauce (recommended: Mae Ploy now available in most grocery stores)
1/4 cup hoisin sauce
2 cloves garlic, finely minced
1/4 cup ponzu sauce, or substitute the juice of 1 lime
1 1/2 teaspoons soy sauce
Splash Thai fish sauce, nam pla
1 teaspoon sriracha sauce
1 teaspoon curry powder
1 teaspoon ground ginger
4 or 5 sprigs mint, leaves removed and finely chopped, or substitute Thai basil
Handful cilantro leaves, finely chopped
3 pounds large shrimp

Steps:

  • Peel the papaya (I use a standard vegetable peeler), then slice papaya in half and scoop out black, slippery round seeds and some of the stringy flesh, but be careful not to scoop into good, firm flesh for the salad. Shred the papaya on a mandoline or a box grater. Set aside. Snip off the tips of the green beans. Bring a large pot of water to a boil over medium heat and add the beans. Cook until crisp tender, about 3 to 4 minutes. Drain and quickly add the beans to ice water. Cut the beans in half, about 2-inches in length and add them to a large bowl. In a large mixing bowl whisk the lime juice, fish sauce, and sugar, until the sugar is dissolved. Mix in the shredded papaya, green beans and carrots until well coated (I like to use tongs for this). Toss in the cilantro, mint, and dried shrimp. Then mix in the hot chiles, to taste. Let salad stand for 20 minutes or up to 2 hours, covered in the refrigerator.
  • Before serving, mix in most of the crushed peanuts, reserving a few tablespoons for garnish. When serving, mound the salad in center of a plate and sprinkle the remaining peanuts on top. The dish can be served on its own, or with Thai Grilled Shrimp and Thai jasmine or sticky rice, or with steamed vermicelli-rice noodles.
  • Preheat grill to medium heat. In a large bowl whisk all the marinade ingredients together. Add the shrimp and let marinate for up to 1 hour. Grill the shrimp 4 to 6 minutes each side until they begin to curl, get pink in color and firm up. Do not over cook or they will get rubbery. Brush the shrimp with the marinade during grilling. Put the remaining marinade in a small saucepan and bring to boil over high heat. Cook the marinade for at least 2 minutes and serve it as a sauce on the side. Serve the shrimp with the papaya salad. Cook's Note: This marinade/sauce is great with chicken thighs and pork tenderloin. If using chicken or pork then double the marinade recipe, marinate for 4 hours, and grill accordingly.

GREEN PAPAYA SALAD WITH SHRIMP



Green Papaya Salad with Shrimp image

Categories     Salad     Herb     Quick & Easy     Lunch     Papaya     Peanut     Shrimp     Healthy     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

1/4 pound small shrimp (about 9), shelled
For dressing
1 large garlic clove, forced through a garlic press
3 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon sugar
1 small thin fresh red or green Asian chili (1 to 2 inches long) or serrano chili, or to taste, seeded and chopped fine (wear rubber gloves)
3/4 pound green papaya, peeled, seeded, and coarsely shredded, preferably in a food processor (about 3 cups)
1 carrot, shredded fine
1/3 cup fresh coriander leaves, washed well and spun dry
2 tablespoons roasted peanuts, crushed

Steps:

  • In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.
  • Make dressing:
  • In a large bowl whisk together dressing ingredients until sugar is dissolved.
  • Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
  • Serve salad sprinkled with peanuts.

GREEN PAPAYA SALAD WITH SHRIMP



Green Papaya Salad With Shrimp image

Provided by Mark Bittman

Categories     quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

Salt and pepper
12 large shrimp, peeled
4 cups peeled, shredded, seeded green papaya or Granny Smith apple or jicama or a combination
2 cups mung bean sprouts
1 cup roughly chopped cilantro leaves
1/2 cup roughly chopped mint leaves
1/2 cup trimmed and chopped scallions
1 teaspoon Vietnamese chili-garlic paste, or to taste
2 limes, juiced
1/4 cup Thai fish sauce (nam pla)
1 tablespoon brown or palm sugar
1/2 cup chopped dry-roasted peanuts

Steps:

  • Salt the shrimp, then grill or broil them, or put them in a saucepan with salted water to cover. Bring water almost to a boil, then turn off heat. Let shrimp sit in water until cool. When cool, slice in half lengthwise.
  • In a large bowl, toss together papaya, sprouts, herbs and scallions. Whisk together chili-garlic paste, lime juice, fish sauce and sugar, along with a little salt and a lot of pepper. Taste and adjust seasoning. Toss dressing with papaya-herb mixture, then top with shrimp and peanuts. Toss again at table, and serve.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1559 milligrams, Sugar 18 grams, TransFat 0 grams

GREEN PAPAYA SALAD WITH SHRIMP



Green Papaya Salad with Shrimp image

Categories     Salad     Broil     Vegetarian     Papaya     Shrimp     Boil

Yield makes 4 servings

Number Of Ingredients 12

Salt and black pepper
12 large shrimp, peeled
4 cups peeled, seeded, and shredded green papaya, Granny Smith apple, jicama, or a combination
2 cups mung bean sprouts
1 cup roughly chopped fresh cilantro leaves
1/2 cup roughly chopped fresh mint leaves
1/2 cup chopped scallion
1 teaspoon Vietnamese chili-garlic paste, or to taste
Juice of 2 limes
1/4 cup nam pla or nuoc mam
1 tablespoon brown or palm sugar
1/2 cup finely chopped dry-roasted peanuts

Steps:

  • Salt the shrimp, then grill or broil it until just cooked, or put it in a saucepan with salted water to cover, bring the water to a boil, then turn off the heat and let the shrimp sit in the water until cool. When cool, slice the shrimp in half lengthwise, as if you were butterflying it.
  • Meanwhile, toss the papaya, sprouts, herbs, and scallion together in a large bowl. Whisk together the chili-garlic paste, lime juice, nam pla, and sugar, along with a little salt and a lot of pepper; taste and adjust the seasoning. Toss the dressing with the papaya-herb mixture, then top with the shrimp and peanuts. Toss again at the table and serve.

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  • Using a vegetable peeler, peel the outer skin of the papaya. If you have a julienne peeler, peel off julienned strips from all around the papaya. If not, cut the papaya in half and scrape out the seeds. Using a mandolin or sharp knife, julienne the papaya. Transfer to a bowl of ice water for 15 minutes to firm up the papaya strips and make them crunchier.
  • Meanwhile, chop the garlic, bird chilies, and peanuts together on a board until finely minced. Add to a mixing bowl along with the salt, sugar, lime juice, and fish sauce. If you have a mortar and pestle, you can also pound these ingredients together to make the dressing, which is more traditional.
  • Crush the long bean pieces with the flat side of your knife until bruised (or with the mortar and pestle, if you have that). Add to the bowl with the dressing, along with the tomatoes.
  • Drain the papaya well and add it to the salad. Toss everything together well, and garnish with more chopped peanuts. Serve.


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