Quick Thai-Inspired Shrimp and Mango Salad with Chili-Lime Dressing

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (gluten free), ready in about 15 minutes, pairs cooked shrimp, ripe mango, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Serves 4 Thai cuisine 250 cal/serving

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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

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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.