NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

2 cup Green papaya

0.5 cup Cherry tomatoes

0.5 cup Green beans

0.25 cup Carrots

1 tbsp Roasted peanuts

1.5 tbsp Lime juice

1 tbsp Fish sauce

1 tsp Coconut sugar

1 clove Garlic

1 whole Thai bird's eye chili

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the shrimp with sea salt and black pepper, then grill or sauté over medium-high heat for 2-3 minutes per side until pink and opaque.

• 2

  Peel the green papaya and carrots, then shred them into thin julienne strips using a mandoline or a large-hole grater.

• 3

  In a large mortar and pestle, pound the garlic clove and Thai chili together until a rough paste forms.

• 4

  Add the green beans to the mortar and lightly bruise them with the pestle to allow the flavors to penetrate.

• 5

  In a small bowl, whisk together the lime juice, fish sauce, and coconut sugar until the sugar is completely dissolved.

• 6

  Place the shredded papaya, carrots, halved cherry tomatoes, and bruised green beans into a large mixing bowl.

• 7

  Pour the dressing over the vegetables and toss vigorously to ensure everything is evenly coated and the flavors are well combined.

• 8

  Transfer the salad to a serving plate, top with the grilled shrimp, and garnish with crushed roasted peanuts.