Best 5 Shrimp And Papaya Salad Recipes

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**Tantalize your taste buds with a culinary journey to Thailand through our exquisite Shrimp and Papaya Salad!**

This vibrant and refreshing dish, known as Som Tam Goong in Thai, is a harmonious blend of sweet, sour, salty, and spicy flavors. The centerpiece of this salad is succulent shrimp, cooked to perfection and tossed with shredded green papaya, a fruit that adds a unique crunch and tang. Juicy tomatoes, crisp cucumbers, and aromatic shallots provide a medley of textures and flavors, while roasted peanuts add a nutty touch.

Our recipe collection offers three variations of this beloved Thai salad, catering to diverse preferences. The Classic Shrimp and Papaya Salad stays true to the traditional recipe, capturing the authentic flavors of Thailand. For those who prefer a spicier kick, the Spicy Shrimp and Papaya Salad amplifies the heat with additional chili peppers. And for a delightful vegetarian option, the Tofu and Papaya Salad swaps shrimp for tofu, creating a protein-packed and equally satisfying dish.

Each recipe is meticulously crafted to guide you through the process of making this tantalizing salad, from preparing the ingredients to assembling the final dish. With step-by-step instructions and helpful tips, we ensure that you can recreate this Thai classic in the comfort of your own kitchen. Discover the perfect balance of flavors and textures in our Shrimp and Papaya Salad recipes, and embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND PAPAYA SALAD



Shrimp and Papaya Salad image

This summer salad can make a light but satisfying lunch or supper. You buy the shrimp already cooked. Serve the salad with a small bowl of broth and some buttered warm crackers. For something sweet to finish this light meal, I love to get a good thick bar of chocolate, break it into chunks and serve it with iced coffee topped with whipped cream.

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 7

1 1/2 pounds cooked bay shrimp
1 papaya
1 head butter or Boston lettuce
A few sprigs parsley
2 tablespoons milk
1/2 cup mayonnaise
Salt

Steps:

  • Preparing the Shrimp
  • Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate.
  • Preparing the Papaya
  • Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds. Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board. 2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks. Remember that a ripe papaya is fragile, and will turn to mush if harshly handled.
  • Finishing the Salad
  • Rinse the lettuce leaves and pat dry with paper towels.
  • Rinse the parley and pat dry; remove the stems and discard. Finely chop the leaves.
  • Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad.
  • Stir the milk into the mayonnaise to thin it.
  • Distribute the shrimp and papaya onto the 4 plates. Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top. Serve.

PAPAYA, SHRIMP, AND SOBA SALAD



Papaya, Shrimp, and Soba Salad image

Robust soba noodles pair perfectly with the shrimp, spices, and papaya in this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 14

Coarse salt and ground pepper
8 ounces soba noodles
1/3 cup tamarind concentrate
2 tablespoons light-brown sugar
1/4 cup light olive oil
1 tablespoon fresh lime juice
1/2 teaspoon cayenne pepper
1 cup fresh cilantro leaves, plus more for garnish
1 small red onion, halved and thinly sliced
1 papaya (about 1 pound), peeled, seeds removed, quartered lengthwise, and thinly sliced crosswise
1/2 cup salted peanuts, coarsely chopped
3 cloves garlic, thinly sliced
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground coriander

Steps:

  • In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions; drain.
  • Meanwhile, in a large bowl, whisk together tamarind, sugar, 2 tablespoons oil, lime juice, and cayenne. Add drained noodles, cilantro, onion, half the papaya, and all but 3 tablespoons of the peanuts; season with salt and pepper and toss to combine.
  • In a large skillet, heat the remaining 2 tablespoons oil over low. Add garlic and cook until golden brown on both sides, about 5 minutes total. Remove garlic chips and set aside on a paper towel. Raise heat to medium-high; add shrimp, sprinkle with coriander, salt, and pepper, and cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes.
  • To serve, divide noodles and shrimp evenly among 4 large bowls; top each serving with remaining papaya, peanuts, garlic chips, and cilantro.

Nutrition Facts : Calories 630 g, Fat 26 g, Fiber 7 g, Protein 34 g

AHI TUNA AND BABY SHRIMP CEVICHE W/PAPAYA SALAD AND COCONUT



Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut image

Ceviche is a non-cook prep method, letting the fish marinate and cook in citrus juices. The original recipe calls for Hamachi - also know as Amberjack - but this fish is not recognized by food.com. If you find it, use 1/2 cup of each type of fish. The ceviche needs to marinate for 1 hour so please plan ahead. Time for marinating is included in prep time.

Provided by Deantini

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 24

3/4 cup baby shrimp, peeled, deveined, diced
3/4 cup fresh ahi tuna, diced
3 sprigs mint leaves, coarsely chopped
6 sprigs cilantro leaves, finely chopped, divided
1 -2 scotch bonnet pepper, seeded
1/2 cup olive oil
3 tablespoons olive oil
6 limes, juiced
2 lemons, juiced
5 tablespoons sugar, divided
3 teaspoons sea salt, divided
2 tablespoons lemon juice
1/4 cup fresh coconut milk
3 tablespoons dark rum
1/4 cup sunflower oil
2 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 garlic clove, crushed
1 teaspoon salt
1/2 teaspoon pepper
4 cups green papayas, peeled, seeded and cubed
2 tablespoons parsley, chopped
2 tablespoons lime juice
1 coconut, cracked into 4 pieces

Steps:

  • Preheat oven to 350°F.
  • Ceviche:.
  • Mix shrimp, ahi tuna, hamachi, chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt. Allow to marinate 1 hour. Drain and refrigerate.
  • 2nd ceviche step:.
  • While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
  • Papaya Salad:.
  • Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
  • Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
  • Place coconut pieces in oven for 10 minutes or until tender.
  • Place papaya salad on coconut shell and top with ceviche. Garnish with mint.

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.

SEARED SHRIMP SALAD WITH AVOCADO, PAPAYA AND GRAPEFRUIT



SEARED SHRIMP SALAD WITH AVOCADO, PAPAYA AND GRAPEFRUIT image

Categories     Salad     Shellfish     Quick & Easy     Healthy

Yield 4 servings

Number Of Ingredients 22

Shrimp:
1 TBL low-sodium soy sauce
1 tsp grated peeled fresh ginger
1 garlic clove, minced
pinch sugar
pinch dried red pepper flakes
24 raw large shrimp, peeled and deveined, tails left intact
Sesame-Ginger Dressing:
2 TBL fresh lemon juice
2 TBL rice vinegar
1 TBL beaten egg
1 tsp grated peeled ginger
1 garlic clove, minced
1/2 c olive oil
1 tsp oriental sesame oil
salt
1 TBL snipped fresh chives
Salad:
8 c mesclun (assorted salad greens, e.g., curly endive, radicchio, arugula, etc.)
1 large ripe avocado
1 papaya, halved, seeded, peeled, each half cut into 8 thin wedges
1 large grapefruit, peeled, white pith removed, cut between membranes into sections

Steps:

  • For shrimp: Combine soy sauce, ginger, garlic, sugar, and red pepper flakes in shallow bowl. Add shrimp, toss to coat. Cover and refrigerate 1 hour. For dressing: Combine lemon juice, vinegar, beaten egg, ginger and garlic in blender or processor and blend. With machine running, add olive oil through top in thin, steady stream and blend until dressing is emulsified and smooth. Mix in sesame oil. Season with salt. Transfer to small bowl. Stir in chives. Taste and adjust seasoning. Heat heavy large nonstick skillet over medium heat. Add shrimp and cook until lightly browned, about 2 minutes. Turn and sear other side, about 1 minute. Cover and keep warm. For salad: Toss greens with enough dressing to coat lightly. Mound in center of 4 large plates. Halve, pit, and peel avocado. Cut each half lengthwise into 8 slices. Arrange avocado and papaya atop greens, alternating in pinwheel design. Arrange 6 shrimp in overlapping cluster in center of each salad; drizzle shrimp lightly with dressing. Arrange grapefruit sections around rims of plates. Serve, passing remaining dressing separately.

Tips:

  • Choose the freshest ingredients possible. This will ensure that your salad is flavorful and delicious.
  • Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
  • Don't be afraid to experiment with different flavors. There are many different ways to make a shrimp and papaya salad, so feel free to adjust the recipe to your own taste.
  • Make sure to chill the salad before serving. This will help the flavors to meld and will make the salad more refreshing.
  • Serve the salad with a variety of dipping sauces. This will allow your guests to customize their salad to their own liking.

Conclusion:

Shrimp and papaya salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover shrimp. With its vibrant colors and flavors, this salad is sure to impress your guests. So next time you are looking for a healthy and flavorful salad, give this shrimp and papaya salad a try.

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