Steps
- 1
Preheat a grill pan over medium-high heat and brush with peanut oil to prevent sticking.
- 2
In a bowl, toss the shrimp with a pinch of salt and a teaspoon of peanut oil.
- 3
Grill the shrimp for 2-3 minutes per side until pink and opaque; set aside to cool slightly.
- 4
In a large mixing bowl, combine the shredded green papaya and shredded carrot.
- 5
In a small bowl, whisk together lime juice, fish sauce, brown sugar, and sesame oil until sugar dissolves to make the dressing.
- 6
Pour the dressing over the papaya and carrot mixture and toss to combine.
- 7
Add chopped cilantro, mint, and sliced green onion to the salad and gently toss again.
- 8
Arrange grilled shrimp on top of the salad, sprinkle crushed peanuts over everything, and serve immediately.
Tips from the Chef
Use fresh, firm green papaya for the best crunch and flavor.
Ensure fish sauce is low FODMAP and gluten-free if needed.
If green papaya is unavailable, substitute with shredded cucumber or zucchini maintaining low FODMAP compliance.
To peel and shred green papaya easily, use a vegetable peeler and a box grater or mandoline.
Serve this salad chilled or at room temperature for best flavors.
Ingredients
- 12 whole Shrimp, peeled and deveined
- 1 cup Green papaya, peeled and shredded (shredded)
- 0.5 cup Carrot, shredded (shredded)
- 0.25 cup Fresh cilantro leaves (chopped)
- 0.25 cup Fresh mint leaves (chopped)
- 3 tbsp Lime juice (freshly squeezed)
- 1 tsp Brown sugar
- 2 tbsp Fish sauce (ensure low FODMAP brand)
- 1 tsp Sesame oil
- 1 tbsp Peanut oil (for grilling)
- 2 tbsp Crushed roasted peanuts
- 1 tbsp Green onion (green part only), thinly sliced
Nutrition
(per serving)
Calories
266
Protein
25.8 g
Carbs
17.2 g
Fat
10.4 g