Green Papaya Salad with Grilled Shrimp

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A refreshing salad combining crisp green papaya, fresh herbs, and charred shrimp tossed in a zesty fish sauce dressing. This Vietnamese recipe (gluten free), ready in about 20 minutes, pairs green papaya, peeled and julienned, carrot, julienned, shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups green papaya, peeled and julienned
• 1 medium carrot, julienned
• 12 large shrimp, peeled and deveined
• 2 garlic cloves, minced
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp palm sugar or brown sugar
• 1/4 cup chopped roasted peanuts
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 tbsp vegetable oil
• 1 small red chili, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp palm sugar, 1/2 tsp salt, and 1/4 tsp black pepper until the sugar dissolves to create the dressing.
2. Step 2: Heat 1 tbsp vegetable oil in a grill pan or skillet over medium-high heat. Season 12 large shrimp with a pinch of salt and pepper, then grill for 2 minutes per side until pink and slightly charred. Remove and set aside.
3. Step 3: In a large bowl, combine 3 cups julienned green papaya, 1 medium julienned carrot, 2 cloves minced garlic, 1 thinly sliced small red chili, 1/4 cup fresh mint leaves, and 1/4 cup fresh cilantro leaves.
4. Step 4: Pour the dressing over the salad mixture and toss well to coat evenly. Gently fold in the grilled shrimp and 1/4 cup chopped roasted peanuts.
5. Step 5: Serve immediately for a crisp, vibrant salad with a balance of sweet, sour, and savory flavors.