Thai Mango Salad with Shrimp
Vibrant, tangy-sweet salad combining succulent shrimp, fresh mango, and crisp vegetables tossed in a zesty lime-chile dressing. A light yet satisfying Thai classic.
- Total time
- 25 min
- Servings
- 4
- Calories
- 240
- Protein
- 26g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1.5 cup fresh ripe mango, peeled and julienned
- ½ cup red onion, thinly sliced
- ¾ cup red bell pepper, julienned
- ½ cup cucumber, julienned
- ¾ cup fresh cilantro leaves, roughly chopped
- ½ cup fresh mint leaves, roughly chopped
- 4 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1 whole red chile, minced (or 0.5 tsp red pepper flakes)
- 1 whole garlic clove, minced
- 1 tbsp palm sugar or honey
- ¼ cup roasted peanuts, roughly chopped (optional)
- 1 tbsp vegetable oil
Instructions
- 1
Prepare the dressing by combining lime juice, fish sauce, minced red chile, minced garlic, and palm sugar in a small bowl; whisk until the sugar dissolves completely, about 1 minute. Taste and adjust seasoning—it should balance salty, sour, spicy, and slightly sweet.
- 2
Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add shrimp in a single layer and cook 2–3 minutes per side until they turn pink and reach an internal temperature of 120°F, then transfer to a plate to cool slightly.
- 3
In a large serving bowl, combine mango, red onion, bell pepper, cucumber, cilantro, and mint; toss gently to distribute. Pour the dressing over the vegetables and toss to coat evenly.
- 4
Cut the cooled shrimp in half lengthwise if they are very large, then add them to the salad and fold gently to combine without breaking the shrimp. Top with chopped roasted peanuts if desired and serve immediately at room temperature.
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