Thai Shrimp Salad With Mango and Cucumber


  • 1 and 1/2 lb of large shrimp shelled and deveined with tails on
  • 1 fresh red Thai bird chili minced
  • Shredded rind of one lime ( use a zester)
  • 2 tbs of canola or peanut oil plus extra for brushing
  • 1 ripe firm mango peeled and cut into long thin strips
  • 2 carrots peeled and cut in long thin strips
  • 1/2 cucumber seeded and cut into long thin strips
  • 1/2 red onion halved and cut into thin strips
  • Cilantro sprigs for garnish
  • Mint Sprigs for garnish
  • 3 tbs of roasted peanuts, chopped
  • 1 large clove of garlic minced
  • 3 tsp of super fine sugar
  • Juice of 2 limes
  • 2 tbs of fish sauce
  • 1 red chili minced
  • 2 tsp of rice vinegar

Thai food is intensely flavored and when partnered with shrimp, mango and a sweet-sour garlic dressing spiked with the intense flavor of Thai chili that will create an unbelievable taste sensation!


  • Place shrimp in a bowl with the lime and chilies. Spoon some oil over them and season with salt and pepper. Toss well and marinate in the refrigerator for at least 30 minutes.
  • For the dressing¬† mince the garlic along with the superfine sugar and mix until smooth.
  • Mix the lime juice and vinegar with the garlic mixture along with the fish sauce. Mix well.
  • Add the chili to the dressing and season for taste.
  • Peel and remove pit from the mango and slice into thin strips.
  • place the mango, carrots, cucumber and onion into a bowl and gently mix, along with half of the dressing.
  • Arrange the salads on a platter or in individual bowls.
  • Heat a¬† skillet with high heat add some oil and saute the shrimp for 2 to 3 minutes on each side
  • Place the shrimp evenly over the salad.
  • Sprinkle the remaining dressing over the salads and garnish with mint and cilantro
  • finely shred the remaining chili and sprinkle over the salads with the peanuts.
  • Serve at once.

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