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 blends peeled and deveined shrimp, white vinegar, red chili flakes 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 180 calories and feeds 3, 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.

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.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

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