Tangy Filipino Mango and Shrimp Salad with Calamansi Dressing

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

A refreshing Filipino salad combining sweet ripe mangoes, juicy shrimp, and a zesty calamansi citrus dressing for bright tropical flavors. This filipino-inspired seafood ready in about 20 minutes pairs ripe mango, peeled and diced, cooked shrimp, peeled and deveined, red onion, thinly sliced 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.

★ 4.2 (15 ratings) Prep: 20 min Serves 4 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp calamansi juice, 1 tbsp fish sauce, 1 tsp brown sugar, and 1/4 tsp freshly ground black pepper until the sugar dissolves and the dressing is well combined.
  2. Step 2: In a large mixing bowl, combine 2 large diced ripe mangoes, 12 oz cooked peeled shrimp, 1 small thinly sliced red onion, and 1/4 cup fresh cilantro leaves.
  3. Step 3: Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Sprinkle 2 tbsp chopped roasted peanuts and 1/4 tsp red chili flakes on top for texture and a slight kick.
  4. Step 4: Chill the salad in the refrigerator for 15 minutes before serving to let the flavors meld and serve cold.

Frequently asked questions

How long does Tangy Filipino Mango and Shrimp Salad with Calamansi Dressing take to make?

Total time is about 20 minutes (20 min prep + 0 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 Tangy Filipino Mango and Shrimp Salad with Calamansi 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 Tangy Filipino Mango and Shrimp Salad with Calamansi 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 Tangy Filipino Mango and Shrimp Salad with Calamansi 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 Tangy Filipino Mango and Shrimp Salad with Calamansi 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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