Sautéed Green Mango and Shrimp Salad with Spicy Vinegar Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing Filipino salad featuring crisp green mangoes and succulent shrimp tossed in a spicy, tangy vinegar-based dressing that awakens the palate. This filipino-inspired seafood ready in about 20 minutes pairs peeled and deveined shrimp, white vinegar, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 5 min Serves 3 Filipino cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 12 oz peeled and deveined shrimp and cook for 2-3 minutes until pink and opaque. Remove from heat and set aside.
  3. Step 3: In a small bowl, whisk together 1/4 cup white vinegar, 1 tbsp fish sauce, 1 tsp sugar, and 1 tsp red chili flakes until sugar dissolves.
  4. Step 4: In a large mixing bowl, combine 2 medium peeled and julienned green mangoes, 1 small thinly sliced red onion, cooked shrimp, and 2 tbsp chopped fresh cilantro.
  5. Step 5: Pour the spicy vinegar dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately as a refreshing appetizer or side dish.

Frequently asked questions

How long does Sautéed Green Mango and Shrimp Salad with Spicy Vinegar Dressing take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Green Mango and Shrimp Salad with Spicy Vinegar Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.

Can I substitute ingredients in Sautéed Green Mango and Shrimp Salad with Spicy Vinegar 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 Sautéed Green Mango and Shrimp Salad with Spicy Vinegar Dressing for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.

What goes well with Sautéed Green Mango and Shrimp Salad with Spicy Vinegar Dressing?

Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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