Green Papaya Salad (Som Tum Keto)

Method

1. Using a julienne peeler or mandoline, shred the green zucchini into thin, long strips resembling papaya strands and place them in a large mixing bowl.
2. Heat a small dry pan over medium-high heat for approximately 2 minutes, then toast the peanuts until golden and fragrant, and set aside to cool.
3. Cook the shrimp in the same pan over medium-high heat for about 1 to 2 minutes per side until pink and just opaque, then remove from heat and let cool slightly.
4. Slice the peppers into thin rounds and add them to the bowl with the zucchini strands.
5. Squeeze the juice of the lime directly over the zucchini and pepper mixture, then toss well to coat all ingredients evenly.
6. Add the cooked shrimp and toasted peanuts to the bowl and toss the salad gently using tongs or two large spoons to combine all components.
7. Divide the salad evenly among 3 plates and serve immediately at room temperature for maximum freshness and flavor.