Spicy Thai Mango Salad with Grilled Shrimp

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A refreshing and zesty Thai salad featuring ripe mango, crisp vegetables, and tender grilled shrimp, all tossed in a tangy chili-lime dressing. This thai-inspired salads (gluten free) ready in about 30 minutes pairs large ripe mango, cucumber, carrot into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 1, peeled and julienned large ripe mango
• 1 medium, seeded and julienned cucumber
• 1 medium, peeled and julienned carrot
• 1 small, thinly sliced red bell pepper
• 1/4 cup, chopped fresh cilantro leaves
• 1/4 cup, chopped fresh mint leaves
• 12 large shrimp, peeled and deveined
• 2 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1 tbsp brown sugar
• 1/2 tsp red chili flakes
• 1, minced garlic clove
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat a grill or grill pan over medium-high heat. Toss 12 large peeled and deveined shrimp with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill the shrimp for 2-3 minutes per side until opaque and slightly charred, then set aside.
2. Step 2: In a large bowl, combine 1 julienned ripe mango, 1 julienned cucumber, 1 julienned carrot, 1 thinly sliced red bell pepper, 1/4 cup chopped fresh cilantro leaves, and 1/4 cup chopped fresh mint leaves.
3. Step 3: In a small bowl, whisk together 2 tbsp fish sauce, 3 tbsp fresh lime juice, 1 tbsp brown sugar, 1/2 tsp red chili flakes, 1 minced garlic clove, and 1 tbsp olive oil until sugar dissolves and dressing is well combined.
4. Step 4: Pour the dressing over the salad mixture and toss gently to coat all ingredients. Arrange the grilled shrimp on top of the salad and serve immediately for a bright and spicy meal.