Jicama Carrot Som Tum with Shrimp
This dish captures the essential Thai balance of sour, salty, sweet, and spicy, paired with shrimp for added richness and protein. It swaps the green papaya for the refreshing crunch of Texas jicama, sliced into matchsticks rather than grated for a more vibrant texture. The shrimp complements the bright, aromatic dressing of fresh lemon, pungent fish sauce, and chili, which is served on the side to preserve its freshness until the moment you're ready to dig in.
Nutritional facts
Protein
26g
Carbs
33g
Calories
310kcal
Fat
9g
Ingredients
Lemon Juice, Lime, Light Brown Sugar, Peanuts, Jicama, Green Beans, Thai Red Peppers, Garlic, Shrimp, Carrots, Fish Sauce, Cherry Tomato
Contains crustacean shellfish (Shrimp), fish, wheat, peanuts.
Reviews
4.6
Based on 22 reviews
I didn't like the sauce, I wish it came with a sweet sauce instead of spicy. But the rest was good. I added a salad dressing of my own
Kelly · 09/06/26
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About Pimnapat Chancharoen
As some say, cooking is loving, which is definitely true for Chef Pimnapat Chancharoen. She was born in Thailand, a paradise for food lovers, and went to school for mechanical engineering. She had dreams of becoming a pilot, but ended up becoming a chef because her cooking made so many people happy. Chancharoen is inspired by Korean, Japanese, Cuban and Taiwanese cuisines, and her unique style reflects this vibrant mix of flavors. She started her own food truck in 2018 and opened a ghost kitchen for takeout and delivery in 2021.
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