Thai-Style Shrimp and Mango Salad with Spicy Peanut Dressing

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing salad combining succulent shrimp, sweet ripe mango, and crunchy vegetables tossed in a creamy, spicy peanut dressing. This Thai-inspired seafood recipe (gluten free), ready in about 21 minutes, pairs large shrimp, ripe mango, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Thai cuisine 280 cal/serving

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Ingredients

12, peeled and deveined large shrimp
1 large, peeled and diced ripe mango
1 medium, julienned cucumber
1 small, thinly sliced red bell pepper
1/4 cup, chopped fresh mint leaves
1/4 cup, chopped roasted peanuts
3 tablespoons, creamy peanut butter
3 tablespoons, freshly squeezed lime juice
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sriracha
3 tablespoons water
1 tablespoon vegetable oil

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Instructions

Step 1: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add 12 peeled and deveined large shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove from heat and set aside to cool.
Step 2: In a bowl, whisk together 3 tablespoons creamy peanut butter, 3 tablespoons freshly squeezed lime juice, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon sriracha, and 3 tablespoons water until smooth and pourable.
Step 3: In a large salad bowl, combine the cooked shrimp, 1 large peeled and diced ripe mango, 1 medium julienned cucumber, 1 small thinly sliced red bell pepper, and 1/4 cup chopped fresh mint leaves. Drizzle the spicy peanut dressing over the salad and toss gently to coat.
Step 4: Sprinkle 1/4 cup chopped roasted peanuts over the top before serving for crunch.