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30-Minute Dinners
Thai-Style Shrimp Som Tam with Green Papaya & Peanuts
Crisp green papaya, juicy shrimp, long beans, tomatoes and peanuts are gently pounded into a bright lime–fish sauce dressing, with a measured mild base and extra chile for the table.
Directions
Poach and chill the shrimp
Bring 3 cups water and the kosher salt to a bare simmer. Add shrimp and cook 2 to 3 minutes, stirring once, until opaque and 145°F at the thickest part. Drain and spread on a clean plate in the refrigerator while you prepare the salad.
Choose and shred the papaya
Use a hard, fully green, unripe papaya with pale flesh. Peel and halve it, scrape out every seed, then julienne the flesh with a hand guard or shredder. Rinse briefly in cold water and spin very dry.
Pound the aromatic base
In a large mortar, gently pound garlic, the seeded chile and sugar until the garlic breaks down. Add lime juice, fish sauce and tamarind and stir until the sugar dissolves. Start with one chile; place extra at the table.
Bruise the beans and tomatoes
Add beans and pound 5 to 6 times to bruise but not crush them. Add tomatoes and press just until they release some juice. If using a small mortar, make the dressing there and transfer it to a large sturdy bowl.
Dress the papaya
Add papaya and half the peanuts. Use a spoon in one hand and the pestle in the other to lift, turn and lightly pound for 1 to 2 minutes, until strands flex and absorb the dressing without becoming limp.
Fold in shrimp and serve
Taste: it should be distinctly sour and salty with enough sweetness to round the edges. Add lime, fish sauce or sugar 1 teaspoon at a time. Fold in the chilled shrimp without pounding, mound on a platter, scatter over remaining peanuts and serve immediately with sticky rice, lime and extra chile.
Why this works
Why it worksPounding bruises the sturdy papaya surface so dressing clings while the center stays crunchy.
Why it worksAdding tomato after the aromatics preserves juicy pieces instead of turning the salad watery.
Why it worksShrimp is poached only to 145°F, then chilled and folded in last so it stays juicy rather than being crushed.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonLarge mortar and pestleA roomy sturdy mortar bruises green papaya and beans while leaving their centers crisp.See current options →
Compare on AmazonJulienne peeler with hand guardUniform green-papaya strands absorb dressing evenly; use the guard and stop before the piece becomes unsafe to hold.See current options →
Compare on AmazonHandheld citrus pressPress enough fresh lime juice quickly for the sharp-salty-sweet dressing without seeds.See current options →
Swaps & notes
Easy swaps
- For a vegetarian version, replace shrimp with 8 ounces seared firm tofu and use vegan fish sauce or light soy sauce.
- If green papaya is unavailable, use 4 cups julienned kohlrabi plus 1 cup julienned carrot; the flavor differs but the crunch and method hold.
- Roasted cashews can replace peanuts for a peanut-free version if tree nuts are suitable.
Cook notes
- Green papaya means unripe papaya; ripe orange fruit is too soft and sweet for this salad.
- Use a hand guard with any mandoline or julienne slicer, and stop before the papaya piece becomes difficult to hold safely.
- Fish sauce is concentrated and salty, so season only after tasting the finished dressing.
- Use a clean plate for the cooked shrimp; never return it to packaging or a surface that held it raw.
Storage
Som tam is crispest immediately. Refrigerate leftovers promptly in a covered container for up to 24 hours; keep at 40°F or below, drain excess liquid and add fresh peanuts before serving. Do not freeze. Keep cooked sticky rice refrigerated separately and reheat until steaming hot.
Questions
Can I make som tam without a mortar and pestle?
Yes. Crush garlic and chile with the flat of a knife, whisk the dressing in a sturdy bowl, then squeeze and toss the beans and papaya firmly with a wooden spoon.
Why is my salad watery?
Papaya that was not dried, over-pounded tomatoes or a long rest can release excess liquid. Spin the shreds dry and dress only when ready to serve.
Is raw green papaya the same as ripe papaya?
No. Green papaya is firm, pale and neutral, more like a crisp vegetable. A ripe orange papaya will collapse under the pestle and make the dressing too sweet.
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Thai-Style Shrimp Som Tam with Green Papaya & Peanuts
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1. Poach and chill the shrimpBring 3 cups water and the kosher salt to a bare simmer. Add shrimp and cook 2 to 3 minutes, stirring once, until opaque and 145°F at the thickest part. Drain and spread on a clean plate in the refrigerator while you prepare the salad.
2. Choose and shred the papayaUse a hard, fully green, unripe papaya with pale flesh. Peel and halve it, scrape out every seed, then julienne the flesh with a hand guard or shredder. Rinse briefly in cold water and spin very dry.
3. Pound the aromatic baseIn a large mortar, gently pound garlic, the seeded chile and sugar until the garlic breaks down. Add lime juice, fish sauce and tamarind and stir until the sugar dissolves. Start with one chile; place extra at the table.
4. Bruise the beans and tomatoesAdd beans and pound 5 to 6 times to bruise but not crush them. Add tomatoes and press just until they release some juice. If using a small mortar, make the dressing there and transfer it to a large sturdy bowl.
5. Dress the papayaAdd papaya and half the peanuts. Use a spoon in one hand and the pestle in the other to lift, turn and lightly pound for 1 to 2 minutes, until strands flex and absorb the dressing without becoming limp.
6. Fold in shrimp and serveTaste: it should be distinctly sour and salty with enough sweetness to round the edges. Add lime, fish sauce or sugar 1 teaspoon at a time. Fold in the chilled shrimp without pounding, mound on a platter, scatter over remaining peanuts and serve immediately with sticky rice, lime and extra chile.