Sautéed Green Mango Salad with Shrimp and Toasted Peanuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing Filipino salad combining tart green mangoes, sautéed shrimp, and crunchy toasted peanuts tossed in a tangy fish sauce dressing. This filipino-inspired seafood ready in about 23 minutes pairs shrimp, peeled and deveined, garlic cloves, minced, fish sauce 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: 8 min Serves 4 Filipino cuisine 220 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 shrimp and cook for 3-4 minutes until they turn pink and opaque. Remove from heat and set aside to cool slightly.
  3. Step 3: In a large bowl, combine 2 julienned green mangoes, cooked shrimp, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 thinly sliced fresh red chili. Toss well to mix the tangy and sweet flavors.
  4. Step 4: Sprinkle 1/4 cup roughly chopped roasted peanuts and 1/4 cup fresh cilantro leaves on top for crunch and freshness.
  5. Step 5: Serve immediately as a refreshing side dish or light main course.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Green Mango Salad with Shrimp and Toasted Peanuts take to make?

Total time is about 23 minutes (15 min prep + 8 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 Toasted Peanuts?

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 shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Sautéed Green Mango Salad with Shrimp and Toasted Peanuts?

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 Toasted Peanuts 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 Toasted Peanuts?

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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