Papaya, Shrimp, and Soba Salad

If you decide to make this dish ahead of time, add the final papaya and cilantro just before serving. Per serving: 630 calories; 34 g protein; 26 g fat; 68 g carbs; 7 g fiber.

  • Yield: Serves 4
Papaya, Shrimp, and Soba Salad

Photography: Kate Sears

Source: Body+Soul, September 2007


  • Coarse salt and ground pepper
  • 8 ounces soba noodles
  • 1/3 cup tamarind concentrate
  • 2 tablespoons light-brown sugar
  • 1/4 cup light olive oil
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon cayenne pepper
  • 1 cup fresh cilantro leaves plus more for garnish
  • 1 small red onion halved and thinly sliced
  • 1 papaya (about 1 pound) peeled, seeds removed, quartered lengthwise, and thinly sliced crosswise
  • 1/2 cup salted peanuts coarsely chopped
  • 3 cloves garlic thinly sliced
  • 1 pound large shrimp peeled and deveined
  • 1/2 teaspoon ground coriander


  1. In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions; drain.

  2. Meanwhile, in a large bowl, whisk together tamarind, sugar, 2 tablespoons oil, lime juice, and cayenne. Add drained noodles, cilantro, onion, half the papaya, and all but 3 tablespoons of the peanuts; season with salt and pepper and toss to combine.

  3. In a large skillet, heat the remaining 2 tablespoons oil over low. Add garlic and cook until golden brown on both sides, about 5 minutes total. Remove garlic chips and set aside on a paper towel. Raise heat to medium-high; add shrimp, sprinkle with coriander, salt, and pepper, and cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes.

  4. To serve, divide noodles and shrimp evenly among four large bowls; top each serving with remaining papaya, peanuts, garlic chips, and cilantro.


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