Sautéed Green Mango Salad with Shrimp and Peanut Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Filipino-style green mango salad tossed with sautéed shrimp and a savory peanut dressing for a vibrant appetizer or light meal. This Filipino-inspired seafood recipe, ready in about 21 minutes, pairs green mango, julienned, medium shrimp, peeled and deveined, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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. 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: 6 min Serves 4 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 12 ounces peeled and deveined shrimp to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove from heat.
  3. Step 3: In a small bowl, whisk together 2 tablespoons fish sauce, 2 tablespoons lime juice, 1 teaspoon brown sugar, and 1/4 teaspoon red chili flakes until sugar dissolves.
  4. Step 4: In a large bowl, combine 1 large julienned green mango and the cooked shrimp. Pour the dressing over and toss to coat evenly.
  5. Step 5: Sprinkle 1/4 cup chopped roasted peanuts and 2 tablespoons fresh cilantro leaves on top before serving chilled or at room temperature.

Frequently asked questions

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

Total time is about 21 minutes (15 min prep + 6 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 Salad with Shrimp and Peanut Dressing?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Green Mango Salad with Shrimp and Peanut 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 Salad with Shrimp and Peanut 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.

What goes well with Sautéed Green Mango Salad with Shrimp and Peanut 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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