Stir-Fried Green Mango Salad with Shrimp and Toasted Peanuts

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

A tangy and crunchy Filipino-inspired green mango salad tossed with sautéed shrimp and toasted peanuts for a fresh, zesty bite. This filipino-inspired seafood ready in about 20 minutes pairs green mango, medium shrimp, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 5 min Serves 2 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 3 minced garlic cloves and 12 peeled shrimp, sautéing for 3-4 minutes until shrimp turn pink and opaque. Remove from heat.
  2. Step 2: In a large mixing bowl, combine 1 large peeled and julienned green mango, 1 thinly sliced red chili, and 1/4 cup chopped roasted peanuts.
  3. Step 3: In a small bowl, whisk together 2 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp grated palm sugar until sugar dissolves.
  4. Step 4: Add the cooked shrimp and garlic mixture to the mango bowl, pour dressing over, and toss gently to combine.
  5. Step 5: Garnish with 2 tbsp chopped fresh cilantro and serve immediately for a crisp, tangy salad.

Frequently asked questions

How long does Stir-Fried Green Mango Salad with Shrimp and Toasted Peanuts 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 Stir-Fried Green Mango Salad with Shrimp and Toasted Peanuts?

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 Stir-Fried 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 Stir-Fried Green Mango Salad with Shrimp and Toasted Peanuts for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stir-Fried 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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