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This Grilled Shrimp with Green Papaya & Mango Salad is the ultimate fresh and healthy meal. Sweet mango and crisp green papaya strands are tossed with herbs, chili, and a tangy lime dressing, then topped with succulent grilled shrimp. It's light, flavorful, and perfect for summer or anytime you crave a tropical twist on your plate.
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 1 ripe mango, peeled and julienned ¼ cup red onion 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. Prepare the papaya and red onion: Slice the red onion. Peel the papaya and use a zester (my preference) or a julienne tool to create strands like spaghetti. Add both to separate ice baths and let then sit for about 15-20 minutes then strain. 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.
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 1 ripe mango, peeled and julienned ¼ cup red onion 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
USD
For the Shrimp1 lb large shrimp, peeled and deveined2 tbsp lime juice1 tbsp olive oil1 garlic clove, minced½ tsp salt¼ tsp black pepperPinch of chili flakes (optional) For the Salad2 cups green (not ripe) papaya 1 ripe mango, peeled and julienned¼ cup red onion1 small jalapeño or red chili, thinly sliced (optional)2 tbsp lime juice1 tbsp fish sauce (or soy sauce)1 tsp honey or allulosePinch of salt2 tbsp fresh mint, chopped2 tbsp fresh cilantro, chopped2 tbsp crushed peanuts or cashews (optional)Lime wedges, for serving DirectionsMarinate 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. Prepare the papaya and red onion:Slice the red onion.Peel the papaya and use a zester (my preference) or a julienne tool to create strands like spaghetti.Add both to separate ice baths and let then sit for about 15-20 minutes then strain. 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.
