If you’ve fallen in love with the vibrant flavors of Southeast Asia, this Vietnamese Green Mango Salad with Shrimp Recipe is your ticket to a refreshing, zesty, and utterly satisfying meal. This dish beautifully balances tangy green mango, succulent shrimp, and bright herbs—a combination that’s as lively in taste as it is in color. Every bite is a delightful crunch with a gentle kick from the Thai chili, kissed with a savory-sweet lime and fish sauce dressing. Whether you’re looking for a quick lunch or a crowd-pleasing appetizer, this salad turns simple ingredients into something truly spectacular.
Ingredients You’ll Need
What makes this Vietnamese Green Mango Salad with Shrimp Recipe extraordinary is how straightforward yet thoughtfully chosen each ingredient is. Every component shines, bringing its own unique texture, color, and burst of flavor, working together to create a perfectly balanced salad.
- Green (unripe) mangoes: These bring a crisp, tart punch and act as the crunchy base of your salad.
- Cooked shrimp: Plump, sweet, and tender, shrimp make the salad hearty enough for a main or a tempting appetizer.
- Shredded carrots: Not only do these add color, but also subtle sweetness and extra crunch.
- Thinly sliced red onion: For a sharp, slightly sweet bite that melds with the dressing.
- Fresh mint leaves: Instantly refreshing, mint elevates the entire salad and brings out the tropical aroma.
- Fresh cilantro: Adds a dose of herby brightness that’s essential for the signature Vietnamese flavor.
- Crushed roasted peanuts: Sprinkle these on top for an irresistibly nutty crunch and toasty flavor.
- Fish sauce: The umami backbone of the dressing, adding a savory, salty character that defines the salad.
- Lime juice (fresh): Brings zesty acidity and ties all the flavors together beautifully.
- Rice vinegar: Adds a mellow tang, rounding out the sharpness of lime and complementing the other ingredients.
- Sugar: Balances the tangy and salty notes, giving the dressing its signature sweet-tart allure.
- Garlic (minced): Adds a hint of aromatic depth to the dressing.
- Thai chili (optional): For those who love heat, this chili introduces a lively, spicy kick that awakens the palate.
How to Make Vietnamese Green Mango Salad with Shrimp Recipe
Step 1: Prepare the Flavor-Packed Dressing
Begin by whisking together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, and Thai chili in a small bowl. You’re aiming for the sugar to dissolve completely, which only takes a minute or two. The aroma alone will have your taste buds tingling—the dressing is the soul of this Vietnamese Green Mango Salad with Shrimp Recipe, so give it some love.
Step 2: Combine the Fresh Ingredients
In a roomy mixing bowl, add your julienned green mango, cooked shrimp, shredded carrots, thinly sliced red onion, chopped mint, and chopped cilantro. Each ingredient brings its own color and vibrance to the bowl, making your salad look like a little edible rainbow. This is the perfect moment to marvel at how easy freshness can come together!
Step 3: Toss with Dressing
Pour your homemade dressing over the mango and shrimp mixture. Use clean hands or salad tongs to gently toss everything until every shred and shrimp gleams with the dressing. Tossing gently helps keep the shrimp whole and the greens from bruising, letting you appreciate the crispiness and beautiful mingling of flavors.
Step 4: Finish and Serve
Transfer your tossed salad onto a serving plate or bowl, and scatter the crushed roasted peanuts generously over the top. The peanuts provide a welcome crunch and make the Vietnamese Green Mango Salad with Shrimp Recipe extra inviting. Serve it right away to enjoy its freshest, most vibrant flavors!
How to Serve Vietnamese Green Mango Salad with Shrimp Recipe
Garnishes
For the prettiest finish, sprinkle extra fresh cilantro, mint leaves, and perhaps a few delicate slivers of red chili or paper-thin rings of red onion on top. A lime wedge on the side lets everyone add their ideal citrus pop. Don’t forget a bit more crushed peanuts for extra texture and an enticing presentation.
Side Dishes
This lively salad is divine on its own, but you can pair it with simple jasmine rice or a bowl of pho for a Vietnamese-inspired spread. Light, crisp prawn crackers make a fun and tasty accompaniment, especially when you want a little extra crunch on your plate.
Creative Ways to Present
Wow your guests by serving the Vietnamese Green Mango Salad with Shrimp Recipe in small lettuce cups for a hand-held appetizer, or pile it atop rice noodles for a heartier meal. For your next picnic or garden party, present the salad on a big platter layered with whole mint sprigs and edible flowers for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the salad to an airtight container and keep it in the refrigerator. It will stay fresh and tasty for up to 1-2 days. If possible, keep the peanuts separate until serving so they don’t lose their crunch.
Freezing
Freezing is not recommended for the Vietnamese Green Mango Salad with Shrimp Recipe, as the delicate mango and herbs can become mushy and lose their vibrant flavors. It’s best enjoyed fresh for maximum crispness and flavor impact.
Reheating
This salad is meant to be enjoyed chilled or at room temperature, so there’s no need for reheating. Just give it a gentle toss before eating, and sprinkle fresh herbs or peanuts on top if you have them.
FAQs
Can I use a different protein instead of shrimp?
Absolutely! While shrimp adds a touch of sweetness and elegance, poached chicken or sliced grilled tofu are delicious alternatives and work beautifully with all the other salad ingredients.
What can I substitute for green mango if I can’t find it?
Green papaya is a great stand-in and just as delicious. If you’re feeling creative, try using julienned Granny Smith apples for a unique tart crunch.
Is this salad spicy?
The Thai chili in the dressing adds a gentle heat, but you can adjust it or leave it out entirely depending on your spice preference. The salad has plenty of flavor, even without the chili!
Can I prepare Vietnamese Green Mango Salad with Shrimp Recipe ahead of time?
Yes, you can prep the mango, shrimp, and dressing a few hours ahead and store them separately in the fridge. Just toss everything together, top with peanuts, and serve when ready.
Is the salad gluten-free?
Yes! This Vietnamese Green Mango Salad with Shrimp Recipe is naturally gluten-free and dairy-free, making it a fresh and healthy option for a variety of diets.
Final Thoughts
There’s something truly special about sharing a burst of flavor that’s as joyful to eat as it is to prepare, and this Vietnamese Green Mango Salad with Shrimp Recipe is exactly that. I hope you give this vibrant salad a try, fall in love with its crunch and kick, and make it your own staple for bright lunches or show-stopping starters!
Print
Vietnamese Green Mango Salad with Shrimp Recipe
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
- Diet: Non-Vegetarian
Description
This refreshing Vietnamese Green Mango Salad with Shrimp is a delightful blend of tangy green mango, succulent shrimp, and fresh herbs, all tossed in a zesty dressing. It’s a perfect balance of flavors and textures, making it a great choice for a light and vibrant meal.
Ingredients
Main Salad Ingredients:
- 2 green (unripe) mangoes, peeled and julienned
- 1/2 pound cooked shrimp (medium-sized, peeled and deveined)
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons crushed roasted peanuts
For the Dressing:
- 2 tablespoons fish sauce
- 2 tablespoons lime juice (fresh)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 Thai chili, finely sliced (optional, adjust to taste)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, garlic, and Thai chili until well combined.
- Combine Ingredients: In a large mixing bowl, toss together the julienned green mango, cooked shrimp, shredded carrots, red onion, mint, and cilantro.
- Add Dressing: Pour the prepared dressing over the salad and gently toss to coat all the ingredients.
- Serve: Transfer the salad to a serving plate or bowl, top with crushed peanuts, and serve immediately for the best flavor.
Notes
- If the mango is very sour, adjust the dressing with more sugar to balance the flavors.
- You can use green papaya as a substitute for mango in this recipe.
- This salad is most enjoyable when served chilled and works well as a light lunch or appetizer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 115 mg
