Ingredients:

For the Shrimp

1 lb large shrimp, peeled and deveined

2 tbsp lime juice

1 tbsp olive oil

1 garlic clove, minced

½ tsp salt

¼ tsp black pepper

Pinch of chili flakes (optional)

For the Salad

2 cups green (not ripe) papaya strands (zested or julienned)

1 ripe mango, peeled and julienned

¼ cup red onion, thinly sliced

1 small jalapeño or red chili, thinly sliced (optional)

2 tbsp lime juice

1 tbsp fish sauce (or soy sauce)

1 tsp honey or allulose

Pinch of salt

2 tbsp fresh mint, chopped

2 tbsp fresh cilantro, chopped

2 tbsp crushed peanuts or cashews (optional)

Lime wedges, for serving

Directions

Marinate the Shrimp:
In a medium bowl, combine the lime juice, olive oil, minced garlic, salt, black pepper, and chili flakes if using. Add the shrimp and toss to coat. Cover and refrigerate for 15–30 minutes.

Make the Salad:
In a large mixing bowl, combine the green papaya strands, mango, red onion, and jalapeño or chili if using.

Prepare the Dressing:
In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), honey or allulose, and a pinch of salt until well combined.

Dress the Salad:
Pour half the dressing over the papaya and mango mixture. Gently toss to coat everything evenly. Fold in the chopped mint and cilantro. Sprinkle with nuts. Taste and adjust lime juice, salt, or sweetness as needed.

Grill the Shrimp:
Preheat a grill or grill pan to medium-high heat. Grill the shrimp for about 2 minutes per side, until pink, opaque, and lightly charred. Remove from the grill.

Assemble and Serve:
Arrange the salad on a serving platter or individual plates. Top with grilled shrimp or serve the shrimp alongside. Garnish with lime wedges and extra fresh herbs.

Serving Tip:
Pair with black rice, cauliflower rice, or enjoy as a light, stand-alone meal. 

A crisp Sauvignon Blanc makes an excellent wine pairing.