Can I store leftovers?

Yes, store in an airtight container in the fridge for up to 2 days. Enjoy chilled.

Can I substitute another protein?

Yes, chicken or tofu can be great alternatives to shrimp.

How do I make it less spicy?

Reduce the amount of red chili or omit it entirely for a milder flavor.

Can this dish be made ahead?

Yes, you can prepare the components in advance but toss with dressing just before serving.

Is there a vegetarian version?

You can use soy sauce instead of fish sauce and replace shrimp with tofu for a vegetarian version.

Tangy Thai Green Mango and Shrimp Salad with Chilis

Name: Tangy Thai Green Mango and Shrimp Salad with Chilis
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Salad
Ingredients: 2 green mangoes; 500g shrimp; 1 red bell pepper; 1 cucumber; 1 cup bean sprouts; 3 tablespoons fish sauce; 2 tablespoons lime juice; 1 tablespoon palm sugar; 2 red Thai chilies; 1 garlic clove; 2 tablespoons roasted peanuts; 1/4 cup fresh cilantro leaves; 1/4 cup fresh mint leaves

A fresh, spicy, and vibrant salad perfect for any occasion

Experience the authentic flavors of Thailand with this crunchy, tangy salad featuring crisp green mangoes, succulent shrimp, and a kick of chilies.

30 min
4
Easy

Ingredients

For the Salad

2 green mangoes

peeled and julienned

500g shrimp

peeled, deveined, and cooked

1 red bell pepper

thinly sliced

1 cucumber

julienned

1 cup bean sprouts

For the Dressing

3 tablespoons fish sauce

2 tablespoons lime juice

1 tablespoon palm sugar

(or light brown sugar)

2 red Thai chilies

finely chopped

1 garlic clove

minced

For the Garnishes

2 tablespoons roasted peanuts

roughly chopped

1/4 cup fresh cilantro leaves

1/4 cup fresh mint leaves

Preparation

Preparing the Shrimp

Cook shrimp

Cook shrimp in boiling salted water until pink and opaque, about 2-3 minutes; drain and cool.

Don't overcook the shrimp, as it can become rubbery.

Pat dry shrimp

Pat dry with paper towels.

Set aside shrimp

Set aside in a mixing bowl.

Chill the shrimp before adding to the salad for extra freshness.

Preparing the Vegetables

Julienne mangoes

Peel and julienne the mangoes.

Slice vegetables

Thinly slice the bell pepper and cucumber.

Rinse bean sprouts

Rinse and drain the bean sprouts.

Cooking Process

Making the Dressing

Combine fish sauce, lime juice, palm sugar, chilies, and garlic in a bowl; whisk until sugar is dissolved.

Tossing the Salad

In a large bowl, combine mangoes, shrimp, bell pepper, cucumber, and bean sprouts. Pour dressing over and toss gently.

Final Garnishing

Sprinkle with roasted peanuts, cilantro, and mint before serving.

Plating & Serving