Shrimp & Papaya Salad (Som Tom Goong) | BeyondCeliac.org
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Shrimp & Papaya Salad (Som Tom Goong)

Thai KitchensCourtesy of Thai Kitchen

 

 

 

Prep Time: 20 minutes

Cook Time: 5 minutes

Makes 4 servings.
 
Ingredients:
2 tbsp. vegetable oilShrimp & Papaya Salad
1 lb. large shrimp, peeled and deveined
 
Thai Vinaigrette:
1/4 cup fresh lime juice
3 tbsp. honey or sugar
2 tbsp. Thai Kitchen® Premium Fish Sauce
2 tsp. minced ginger
1 tsp. Thai Kitchen® Spicy Thai Chili Sauce
3 green onions, thinly sliced
1 pkg. (6 oz.) mixed salad greens
1 firm ripe papaya, peeled and thinly sliced (2 cups)
1 medium red bell pepper, cut into thin 1-inch strips
1/4 cup fresh cilantro leaves
1/4 cup dry roasted peanuts
 
HEAT oil in large skillet or wok on medium-high heat. Add shrimp; stir fry 2 minutes or just until shrimp turn pink. Remove shrimp to plate to cool.
 
MEANWHILE, for the Thai Vinaigrette, mix lime juice, honey, Fish Sauce, ginger and Chili Sauce in small bowl until well blended. Stir in green onions.
 
TOSS salad greens, papaya and bell pepper in large bowl. Divide salad mixture evenly among 4 plates. Top with cooled shrimp. Drizzle with Thai Vinaigrette. Sprinkle with cilantro and peanuts.

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