- Yield: 4 Servings
- 3 cloves garlic
- 3 tbsp (18 g) dried shrimp
- ¼ cup + 2 tbsp (90 ml) lime juice
- 3 tbsp (45 ml) coconut aminos
- 2 tbsp (30 ml) avocado oil or light-tasting olive oil
- 1½ tbsp (23 ml) gluten-free fish sauce
- 6 cups (540 g) green papaya, peeled, seeded and shredded or julienned
- 1 lb (454 g) shrimp, cleaned and deveined
- 2 green onions, chopped
- 3 tbsp (8 g) fresh cilantro leaves, chopped
- 3 tbsp (6 g) fresh mint leaves, chopped
- 6 radishes, sliced finely
How to Make It
- Add the garlic and dried shrimp to a mini food processor and process until very finely chopped. Add the lime juice, coconut aminos, oil and fish sauce and pulse to combine. Put the shredded green papaya in a large bowl and pour the dressing over it. Toss to coat and set aside while you cook the shrimp.
- Place a large bowlful of iced water in the sink. Bring a pot of salted water to a boil. Cook the shrimp until just opaque and cooked through, about 2–4 minutes, depending on the size of the shrimp. Drain the shrimp and plunge into the ice water to cool. Once the shrimp are cool, drain and pat dry.
- Add the cooled and dried shrimp to the salad and toss with the salad dressing. To serve, divide the salad between bowls and garnish with the chopped green onions, cilantro, mint and radishes. Slurping is encouraged!