High-Protein Green Papaya Salad
This vibrant High-Protein Green Papaya Salad offers a refreshing and satisfying twist on the classic Thai Som Tum, featuring succulent grilled shrimp and a zesty, sugar-free dressing for a perfectly balanced meal.
For 2 servings
If using raw shrimp, pat them dry with paper towels, season lightly with salt and pepper. Grill or pan-fry the shrimp over medium-high heat for 2-3 minutes per side, until they turn pink and are cooked through. Let cool slightly, then halve or chop into bite-sized pieces.
Prepare the vegetables: Using a julienne peeler or a mandoline, shred the green papaya and carrot into thin strips. Halve the cherry tomatoes. Trim the ends off the green beans, then blanch them in boiling water for 1-2 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain thoroughly.
Make the dressing: In a small bowl, whisk together the fresh lime juice, fish sauce, minced garlic, and thinly sliced bird's eye chili. Taste the dressing; if you prefer a touch of sweetness without added sugar, add 1-2 drops of liquid stevia.
Combine the salad base: In a large mixing bowl, combine the shredded green papaya, shredded carrot, halved cherry tomatoes, blanched green beans, and chopped fresh cilantro.
Add protein and dress: Add the prepared grilled shrimp to the vegetable mixture in the large bowl. Pour the freshly made dressing evenly over all the salad ingredients.
Toss and serve: Gently toss the salad using tongs or your hands until all the vegetables and shrimp are well coated with the vibrant dressing. Ensure an even distribution of ingredients.
Garnish: Divide the High-Protein Green Papaya Salad between two serving plates. If using, sprinkle generously with the chopped roasted peanuts for added crunch and flavor. Serve immediately for the best texture and taste.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Green Papaya Selection: Choose firm, unblemished green papayas. If unavailable, jicama or unripe mango can be used as a substitute for a similar crunch, though the flavor profile will vary slightly.
- 2Adjust Spice & Sweetness: The amount of bird's eye chili can be adjusted to your heat preference. For sweetness, start with one drop of liquid stevia and add more if desired, tasting as you go to achieve your perfect balance.
- 3Toasting Peanuts: For maximum flavor and crunch, lightly toast raw peanuts in a dry pan over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned before chopping.
- 4Dressing Freshness: Prepare the dressing just before serving to maintain the freshest flavor and prevent the vegetables, especially the papaya, from becoming soggy.
Adapt it for your goals.
Protein Swap
Substitute grilled chicken breast strips, pan-fried firm tofu, or even flaked canned tuna for the shrimp to vary the protein source.
Vegetable BoostVegetable Boost
Add thinly sliced cucumber, bell peppers (red or yellow), or thinly sliced red onion for more crunch, color, and nutritional variety.
Nut Free OptionNut-Free Option
Replace peanuts with toasted pumpkin seeds or sunflower seeds for a nut-free alternative, or omit entirely for a simpler salad.
Why this is on our healthy list.
High in Protein
The grilled shrimp provides a significant amount of lean protein, essential for muscle repair, growth, and promoting a feeling of fullness, which can aid in weight management and blood sugar control.
Rich in Fiber
Green papaya, carrots, and green beans are excellent sources of dietary fiber, supporting healthy digestion, promoting gut health, and helping to stabilize blood sugar levels, contributing to sustained energy.
Low-Calorie & Nutrient-Dense
This salad is naturally low in calories but packed with essential vitamins (like Vitamin C from lime and papaya), minerals, and antioxidants, offering substantial nutritional value without excess calories or added sugars.
Frequently asked questions
While the dressing is best added just before serving to prevent the papaya from softening too much, you can prep all the vegetables and shrimp a day in advance and store them separately in the refrigerator. Whisk the dressing just before tossing.
