Recipe: Green papaya and pineapple salad with shrimp

On honeymoon in Vietnam, the food was excellent throughout the trip. However, one dish was particularly memorable. It was a green papaya salad with pineapple at Orivy in Hoi An. Back home I recreated it for a lunch with colleagues, and people loved it. It is an even more tropical spin on a classic Thai spicy green papaya salad. In my book, it is a winner! 

Related: Our north-south Vietnam itinerary * My Pinterest board on Vietnam

Green papaya and pineapple salad with shrimp
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Prep Time
30 min
Total Time
40 min
Prep Time
30 min
Total Time
40 min
For the salad
  1. 1 green (unripe) papaya
  2. 1 pineapple
  3. 2 small carrots
  4. 6 cherry tomatoes
  5. 1/2 a pound of peeled, deveined shrimp
  6. a handful of cilantro
  7. a handful of mint
  8. a small hand of unsalted roasted peanuts
  9. a tablespoon of sesame oil
  10. salt and pepper
For the dressing
  1. 2 limes
  2. 2 tablespoons of palm sugar
  3. 2 tablespoons of fish sauce
  4. 1 chili pepper
  5. 2 cloves of garlic
  1. Prawn crackers
  1. Peel the papaya and remove the seeds. Grate with a box grater. Set aside.
  2. Peel and cut the pineapple in chunks, discarding the core. Set aside.*
  3. Halve the cherry tomatoes.
  4. Peel the carrots and spiralize or julienne them.
  5. Crush the peanuts with a pestle and mortar.
  6. Finely chop the garlic.
  7. Chop the chili pepper. Option: to make it spicier, keep the seeds; to keep it milder, discard the seeds.
  8. Chop the cilantro and mint finely.
For the dressing
  1. Mix the juice of the limes, the palm sugar, the fish sauce, the chili and the garlic in a bowl.
  2. Taste to check if the balance is okay. If not, add some more sugar or fish sauce to taste.
Assembling the salad
  1. Put the papaya, pineapple and cherry tomatoes in a bowl.
  2. Fry the shrimp in a few minutes in the sesame oil until pink. Season with salt and pepper. Before adding to the bowl, let the shrimp dry on a sheet of paper.
  3. Add the dressing to the bowl and mix everything together.
  4. Top with the peanuts, mint and cilantro.
  5. Optional: serve with prawn crackers.
  1. * If you do this far ahead of serving, drizzle some lemon juice on the pineapple to avoid discoloration.
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