Vietnamese Green Papaya Salad with Grilled Shrimp
A refreshing salad combining crisp green papaya, fresh herbs, and charred shrimp tossed in a zesty fish sauce dressing. This vietnamese-inspired vietnamese (gluten free) ready in about 20 minutes pairs green papaya, peeled and julienned, medium carrot, julienned, large 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 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 julienned
- 1 medium carrot, julienned
- 12 large shrimp, peeled and deveined
- 2 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve immediately for a crisp, vibrant salad with a balance of sweet, sour, and savory flavors.
Frequently asked questions
How long does Vietnamese Green Papaya Salad with Grilled Shrimp take to make?
Total time is about 20 minutes (15 min prep + 5 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 Vietnamese Green Papaya Salad with Grilled 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 medium carrot, julienned from drying out.
Can I substitute ingredients in Vietnamese Green Papaya Salad with Grilled 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 Vietnamese Green Papaya Salad with Grilled 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 Vietnamese Green Papaya Salad with Grilled Shrimp gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
