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🥗 Fresh Shrimp, Cucumber, Papaya, and Herb Salad

249 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 1 piece fresh ginger (approx. 2 cm)
• 400 g large shrimp (kitchen-ready)
• 1 red chili pepper
• 1 tbsp sesame oil
• 3 tbsp olive oil
• 3 tbsp lime juice
• 1 pinch brown sugar
• 1 tbsp light soy sauce
• 1 medium papaya
• 1 handful Thai basil
• 1 handful cilantro

Instructions

1. 1. Peel the cucumber and cut it in half lengthwise.
2. 2. Slice the cucumber halves into thin rounds.
3. 3. Peel the ginger and chop it into small pieces.
4. 4. Rinse the shrimp briefly under cold water.
5. 5. Pat the shrimp dry with a kitchen towel.
6. 6. Rinse the chili pepper and cut it open lengthwise.
7. 7. Remove the seeds and the inside of the chili.
8. 8. Cut the chili into small pieces.
9. 9. Heat sesame oil in a frying pan.
10. 10. Fry the ginger, chili, and shrimp in the hot oil.
11. 11. Cook the ingredients for 1 to 2 minutes.
12. 12. Remove the pan from the heat.
13. 13. Transfer the fried mixture into a bowl.
14. 14. Add the olive oil to the bowl.
15. 15. Add the lime juice to the bowl.
16. 16. Add the sugar to the bowl.
17. 17. Add the soy sauce to the bowl.
18. 18. Season the mixture with salt and pepper.
19. 19. Stir everything well until the sugar has dissolved.
20. 20. Peel the papaya.
21. 21. Cut the papaya in half lengthwise.
22. 22. Remove the seeds from the papaya.
23. 23. Cut the papaya flesh into wedges.
24. 24. Add the papaya wedges to the shrimp mixture.
25. 25. Let the mixture marinate for about 15 minutes.
26. 26. Wash the fresh herbs.
27. 27. Shake the herbs dry.
28. 28. Pluck the leaves from the stems.
29. 29. Set the herbs aside until serving time.
30. 30. Toss the herbs into the salad shortly before serving.
31. 31. Taste the salad and adjust the seasoning if needed.
32. 32. Divide the salad onto plates.
33. 33. Serve the salad immediately.

Nutrition per serving

• kcal: 249
• Protein: 21 g · Fett/Fat: 12 g · Carbs: 14 g