I went to visit my friend in Florida on Spring Break and she has a papaya tree in her back yard. She gave me a papaya so that I could experiment with my own variation of a Green Papaya Salad. This Thai dish usually has peppers, green beans and other ingredients that don’t fit the AIP diet. I made my own shrimp paste to go in this salad and it’s very simple. I only made paste enough to go in this dish, which uses only four shrimp. You could double it or so and save the rest in the fridge up to a week. I made this salad along with a coconut shrimp, so I used four of the shrimp that I had for my other dish. Actually making a big batch of the shrimp for the shrimp paste and having that as a main, would be delish! You have to watch the ingredients for fish sauce, but Red Boat Fish Sauce is AIP friendly. This green papaya salad is so good and umami. I can’t get enough! Enjoy!
4 shrimp, peeled and deveined
1 tsp coconut oil
1 tsp lemon juice
1 tsp sherry, optional
8 cloves of garlic, peeled
1 TB date sugar or sweetener of choice, optional
1 Green Papaya, peeled and grated
3/4 cup freshly squeezed lime juice
3 TB fish sauce
1 TB fresh cilantro, chopped
1 cup raw spinach, cabbage or lettuce, as garnish
Sauté shrimp in coconut oil with lemon juice and sherry until cooked about 5 minutes. Set aside and let cool.
Peel, seed and grate papaya and place in large bowl. Make a well in the center of the papaya.
Place shrimp and its juice, garlic and date sugar in a small food processor and process into paste.
Add shrimp paste, lime juice and fish sauce to the well of papaya and combine into thin sauce. Fold it into the papaya. Combine well, adding cilantro. Line a plate with spinach or leaves of choice and place the green papaya salad on top. Serve and enjoy!