Green Mango & Shrimp Salad

10 Apr


Most foodies concur that a dish that harmoniously unifies savory, spicy, sweet, and sour truly gratifies our taste buds. This is probably why most people fall in love with Thai, Vietnamese and Cambodian salads on tasting them. The dressings for most of these salads amalgamate fish sauce, chilies, lime juice and sugar – a true treat for the palate. I came upon this realization while creating this recipe, which is my third Asian Salad post in the last few months.  IMG_2618

The star of this recipe is an often overlooked ingredient – raw green mango. This black sheep of the mango family is wonderful in salads, pickles, sauces and marinades when combined with the appropriate flavors.  In this salad slightly tart raw mangoes are brought to equilibrium with a classic Thai salad dressing and fresh, aromatic herbs. The peanuts and bean sprouts add a classic layer of crunchiness and the addition of the shrimp ensures a wholesome salad. This is an impressive, delicate and refreshing salad that’s ideal for the warmer months of the year.

Green Mango and Shrimp Salad
Recipe adapted from Darlene Schmidt’s Thai Green Mango Salad Recipe
Yield: 2 servings
Time:  Active: 15 minutes   Inactive: 5 minutes

Dressing Ingredients:
2 ½ tablespoons fish sauce (See note)
¼ cup freshly squeezed lime juice
1 tablespoon light brown sugar (or more per taste)
1 bird’s eye chili, seeded and diced (See note)
Salad ingredients:
2 large firm unripe green mangoes, julienned (See note)
1 cup bean sprouts
3 scallions, green and white parts, chopped
3 tablespoons Thai or Taiwanese Basil, chopped
1 ½ tablespoons cilantro, chopped
1 tablespoon mint, chopped
¼ lb cooked shrimp
2 tablespoons dry roasted peanuts, roughly chopped


  • Green mangoes are raw mangoes (kachi keri in India).
  • Vegetarian Option: If you are a vegetarian eliminate the shrimp and substitute with 1 cup of fried tofu. This fish sauce can be substituted with soy sauce.
  • Bird’s eye chili’s are widely available in all Asian markets and several larger grocery stores as well. If you cannot find it you can substitute with a Serrano pepper. This salad has a spicy kick to it; if you want to make it less spicy just use a ¼ of crushed red chili flakes instead of the bird’s eye chilli.

1) In a small bowl mix together all the dressing ingredients and set aside.
2) In a salad serving bowl combine together the green mangoes, bean sprouts, scallions, Thai basil, cilantro, mint and shrimp. DO AHEAD: If making this for a party step 1 and step 2 can be done 6 hours in advance and stored separately in an air-tight containers in the fridge. Step 3 and 4 should only be done when ready to serve.
3) Add the salad dressing to the salad and toss well. Set aside in the refrigerator for ONLY 5 minutes (This ensures that the flavors blend together, but if you set is aside for longer the salad will get watery and mushy).
4) Add the peanuts and taste for sugar, spice and salt (fish sauce). Make any necessary adjustments and serve immediately.

5 Responses to “Green Mango & Shrimp Salad”

  1. gwynnem April 10, 2013 at 3:51 pm #

    This salad sounds right up my alley. Is it difficult to find the green mangoes at your grocer’s? Usually I can only find regular ripe mangoes. :/

    • neharmorarji April 16, 2013 at 4:04 pm #

      Usually around this time of the year green mangoes can be easily found in Asian markets/grocery stores or other ethnic stores such as Indian, Pakistani, Korean, Thai, Bangladeshi. I haven’t tried this, but it should work with regular mangoes. Just eliminate the sugar from the dressing and you may need to adjust the fish sauce, spice and lime juice to get the right blend of sweet, savory, spicy and tangy. Please let me know if you try it.

  2. Mama's Gotta Bake April 12, 2013 at 1:38 pm #

    Beautiful dish!


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    […] Meal ideas: Serve these wraps with one of these salads for a complete meal: 1) Thai Pomelo Salad 2) Green Mango and Shrimp Salad […]

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