Spicy Papaya Salad with Roasted Peanuts and Dried Shrimp
A vibrant, crunchy salad featuring shredded green papaya tossed with spicy lime dressing, roasted peanuts, and savory dried shrimp. This thai-inspired curry (vegan option) ready in about 20 minutes pairs green papaya, peeled and shredded, cherry tomatoes, halved, green beans, cut into 1-inch pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 3 cups green papaya, peeled and shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup green beans, cut into 1-inch pieces
- 3 cloves garlic cloves
- 3 bird’s eye chilies
- 1/4 cup roasted peanuts, crushed
- 2 tbsp dried shrimp
- 1 tbsp palm sugar
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tsp vegetable oil
Instructions
- Step 1: In a mortar and pestle, pound 3 cloves garlic and 3 bird’s eye chilies together until finely crushed and fragrant, about 1 minute.
- Step 2: Add 1 tbsp palm sugar, 2 tbsp fish sauce, and 3 tbsp lime juice to the mortar, stirring until sugar dissolves into a balanced sweet and sour dressing.
- Step 3: Toss in 3 cups shredded green papaya, 1 cup halved cherry tomatoes, 1/2 cup cut green beans, 2 tbsp dried shrimp, and 1/4 cup crushed roasted peanuts.
- Step 4: Lightly pound and mix the salad ingredients together with the dressing using the pestle for 2 minutes to combine flavors without crushing the vegetables.
- Step 5: Drizzle 1 tsp vegetable oil over the salad and give it one last gentle toss.
- Step 6: Serve immediately to enjoy the refreshing crunch and spicy tang.
Frequently asked questions
How long does Spicy Papaya Salad with Roasted Peanuts and Dried Shrimp take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Papaya Salad with Roasted Peanuts and Dried Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes, halved from drying out.
Can I substitute ingredients in Spicy Papaya Salad with Roasted Peanuts and Dried Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Papaya Salad with Roasted Peanuts and Dried Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Papaya Salad with Roasted Peanuts and Dried Shrimp vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids even asked for seconds—this is now a weekly staple.
- ★★★★★
Loved it! The spiciness was perfect and my family devoured it.
- ★★★★☆
Flavorful, but the dried shrimp overwhelmed the papaya a bit.
