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
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
In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions; drain.
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.
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.
To serve, divide noodles and shrimp evenly among four large bowls; top each serving with remaining papaya, peanuts, garlic chips, and cilantro.