Thai Shrimp and Mango Salad recipe

Fresh, zesty, and full of tropical flavor — this Thai Shrimp and Mango Salad combines juicy ripe mango, crisp vegetables, herbs, and perfectly seared shrimp. It’s a light yet satisfying dish that’s bursting with color and vibrant Southeast Asian flair.

 Ingredients to make Thai Shrimp and Mango Salad recipe

For the Mango Salad

• 1 ripe mango, cubed or diced
• 1 green mango, julienned
• 1/2 cup shredded carrots
• 5–6 cherry tomatoes, sliced 1/8 to 1/4 inch thick
• 1 sprig fresh mint
• 1 sprig fresh cilantro
• 1 top of green onion, julienned
• 1/4 cup roasted peanuts
• 1 Thai chile, sliced thin
• 1 Fresno chile, sliced thin

For the Dressing

• 1 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tbsp neutral oil
• 2 garlic cloves
• 1 pinch sugar

For the Thai Shrimp

• 8 (16/20) shrimp, peeled and deveined
• 1 tbsp neutral oil
• 1 tbsp butter (for basting)
• 2 garlic cloves, chopped
• 1 tbsp chopped garlic and fresh ginger (combined)
• 1 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 pinch sugar

 Instructions

Prepare the Mango Salad

1. In a large mixing bowl, combine the ripe and green mango, shredded carrots, cherry tomatoes, green onion, herbs, peanuts, and sliced chiles.
2. In a mortar and pestle, pound together the lime juice, fish sauce, neutral oil, garlic, and sugar until well blended. Set aside.

Cook the Thai Shrimp

1. Heat neutral oil in a sauté pan over medium-high heat.
2. Add the shrimp and sear on both sides until they begin to turn pink.
3. Add butter, garlic, and ginger. Baste the shrimp and cook for another 1–2 minutes until fully pink and cooked through.
4. Finish with a splash of lime juice and fish sauce for extra flavor.

Assemble the Salad

1. Add the cooked shrimp (along with any pan juices) to the mango salad bowl.
2. Pour in the prepared dressing. Toss gently to combine all flavors.
3. Taste and adjust seasoning as needed.
4. Serve immediately and enjoy this refreshing, tangy, and slightly spicy summer dish!