Vietnamese Green Papaya Salad with Beef Jerky and Shrimp

A refreshing and flavorful salad with shredded green papaya, savory beef jerky, succulent shrimp, fresh herbs, and a tangy dressing. Perfect as a light meal or side dish.

Prep Time

20 minutes

Total Time

30 minutes

Calories

425

Level

Easy

Yields

4 servings

Cost

£5.05

Season:

🌍 Year-round

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

British

Main Ingredient:

Beef•Seafood

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1mediumGreen Papaya(shredded or julienned)

£3.50

1lbCooked Shrimp(peeled and deveined)

£8.00

4ozBeef Jerky(cut into thin strips)

£4.50

1mediumCarrots(shredded or julienned)

£0.20

0.5cupThai Basil(roughly chopped)

£1.75

0.3cupMint(roughly chopped)

£0.75

0.3cupPeanuts(roasted, roughly chopped)

£0.60

2clovesGarlic(minced)

£0.10

3tablespoonsLime Juice(freshly squeezed)

£0.30

2tablespoonsFish Sauce(adjust to taste)

£0.25

1tablespoonSugar(adjust to taste)

£0.05

0.5smallRed Chili(finely minced, optional)

£0.20

Total Cost

£20.20

£5.05 per serving

The Method

1
If shrimp is not pre-cooked, cook shrimp by either steaming, boiling, or stir-frying until pink and cooked through. Set aside to cool slightly.
2
In a small bowl, whisk together the lime juice, fish sauce, sugar, garlic, and red chili (if using) until the sugar is dissolved. Taste and adjust the seasoning as needed. Add more lime juice for tanginess, fish sauce for saltiness, or sugar for sweetness.
3
In a large bowl, combine the shredded green papaya, shredded carrots, cooked shrimp, beef jerky, Thai basil, and mint.
4
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5
Sprinkle the chopped peanuts over the salad before serving. Serve immediately for the best texture.

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My Notes

Nutrition Information

Nutrition per serving (280g)

425 kcal / 1778 kJ

Carbs

25g

10% of RDA

Fat

18g

26% of RDA

Protein

40g

80% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

13 g

14% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a spicier kick, add more minced red chili to the dressing.

If you can't find green papaya, you can substitute with unripe mango for a slightly sweeter flavor.

To prevent the papaya from becoming too soggy, don't add the dressing until just before serving.

For a vegetarian option, omit the beef jerky and shrimp and add tofu or roasted peanuts for protein.

The salad can be made ahead of time, but keep the dressing separate and add it just before serving to prevent the papaya from becoming soggy.

Cooking Equipment

Large Bowl

Small Bowl

Wok or Skillet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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