Green Papaya Seafood Salad
Bursting with vibrant flavors and nourishing ingredients, this Green Papaya Seafood Salad is a refreshing fusion of crunchy, tangy, and savory goodness. Featuring crisp green papaya, succulent shrimp, and tender squid, this Thai-inspired dish is perfectly balanced with a zesty lime and fish sauce dressing that ties everything together. Accented by sweet cherry tomatoes, fresh cilantro, mint leaves, and a sprinkle of toasted peanuts for a delightful crunch, this salad is a feast for the senses. Quick to prepare in just 35 minutes, this light yet satisfying salad is perfect as a starter or a main course on warm days. Dive into this healthy, seafood-packed delight and transport your taste buds to a tropical paradise! Keywords: green papaya salad, seafood salad, healthy Thai recipes, lime dressing, shrimp and squid salad.
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Recipe Information
Ingredients
- 1 medium-sized (about 500g) Green papaya
- 200 grams Shrimp (peeled and deveined)
- 100 grams Squid (cleaned and sliced into rings)
- 10 pieces Cherry tomatoes
- 1 small (shredded) Carrot
- 2 tablespoons (chopped) Fresh cilantro
- 2 tablespoons (chopped) Fresh mint leaves
- 2 tablespoons Peanuts (toasted and roughly chopped)
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 tablespoon Sugar
- 2 cloves (finely minced) Garlic
- 1 piece Red chili (optional, finely chopped)
- 4 cups Water
- 1 bowl (for cooling seafood) Ice cubes
Instructions
Peel the green papaya and remove the seeds. Shred the green papaya into thin strips using a julienne peeler or grater and set aside.
Bring a pot of water to a boil and cook the shrimp for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp with a slotted spoon and transfer them to a bowl of ice water to stop the cooking process.
In the same water, cook the squid rings for 1-2 minutes, or until they turn tender and opaque. Quickly transfer the squid to the bowl of ice water with the shrimp.
Cut the cherry tomatoes in half and shred the carrot into thin strips. Combine the shredded papaya, carrot, cherry tomatoes, chopped cilantro, and mint leaves in a large mixing bowl.
For the dressing, whisk together the fish sauce, lime juice, sugar, minced garlic, and chopped red chili (if using) in a small bowl until the sugar dissolves.
Drain the shrimp and squid from the ice water and pat them dry with a paper towel. Add the seafood to the mixing bowl with the vegetables.
Pour the dressing over the salad ingredients and gently toss to combine, ensuring the dressing coats everything evenly.
Transfer the salad to a serving dish and top with toasted peanuts for extra crunch. Serve immediately and enjoy!
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 52.0 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 358 mg | 28% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2655 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
