Quick Thai-Inspired Shrimp and Mango Salad with Chili-Lime Dressing
A refreshing salad combining sweet ripe mango, juicy shrimp, crunchy vegetables, and a zesty chili-lime dressing that awakens your taste buds. This thai-inspired seafood (gluten free) ready in about 15 minutes blends peeled and deveined cooked shrimp, large, peeled and julienned ripe mango, medium, thinly sliced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined cooked shrimp
- 1 large, peeled and julienned ripe mango
- 1 medium, thinly sliced red bell pepper
- 1 medium, thinly sliced cucumber
- 1/4 small, thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp chopped fresh mint leaves
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 tsp red chili flakes
- 1 tbsp vegetable oil
- 1/2 tsp salt
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 1/2 tsp red chili flakes, 1 tbsp vegetable oil, and 1/2 tsp salt until the sugar dissolves and the dressing is well blended.
- Step 2: In a large salad bowl, combine 12 oz cooked peeled and deveined shrimp, 1 large peeled and julienned ripe mango, 1 medium thinly sliced red bell pepper, 1 medium thinly sliced cucumber, and 1/4 small thinly sliced red onion.
- Step 3: Pour the prepared chili-lime dressing over the salad ingredients. Toss gently to coat everything evenly.
- Step 4: Sprinkle 1/4 cup chopped fresh cilantro and 2 tbsp chopped fresh mint leaves on top. Serve immediately for a bright, crisp salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Thai-Inspired Shrimp and Mango Salad with Chili-Lime Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Quick Thai-Inspired Shrimp and Mango Salad with Chili-Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Quick Thai-Inspired Shrimp and Mango Salad with Chili-Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quick Thai-Inspired Shrimp and Mango Salad with Chili-Lime Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Quick Thai-Inspired Shrimp and Mango Salad with Chili-Lime Dressing gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
