Sautéed Vietnamese Green Papaya Salad with Shrimp and Peanuts

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant green papaya salad tossed with sautéed shrimp, fresh herbs, and crunchy peanuts, dressed in a tangy fish sauce vinaigrette. This Vietnamese-inspired seafood recipe, ready in about 25 minutes, pairs green papaya, large shrimp, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 5 min Serves 4 Vietnamese cuisine 220 cal/serving

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Ingredients

1 medium (about 2 lbs), peeled and julienned green papaya
12, peeled and deveined large shrimp
2 tbsp vegetable oil
2 cloves, minced garlic cloves
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
1/4 cup, roughly chopped fresh mint leaves
1/4 cup, roughly chopped fresh cilantro leaves
1/4 cup, roughly chopped roasted peanuts
1 small, thinly sliced (optional) red chili

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 2: Add 12 peeled and deveined shrimp to the skillet and cook for 2 minutes per side until pink and opaque. Remove from heat and set aside.
Step 3: In a large mixing bowl, whisk together 3 tbsp fish sauce, 2 tbsp lime juice, and 1 tbsp sugar until sugar dissolves to create the dressing.
Step 4: Add 1 medium peeled and julienned green papaya, the cooked shrimp, 1/4 cup chopped fresh mint leaves, 1/4 cup chopped fresh cilantro leaves, and 1 small thinly sliced red chili (if using) to the bowl.
Step 5: Toss everything gently to combine. Sprinkle 1/4 cup roughly chopped roasted peanuts over the top before serving for crunch.