Thai-Style Shrimp and Mango Salad with Spicy Peanut Dressing

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

A refreshing salad combining succulent shrimp, sweet ripe mango, and crunchy vegetables tossed in a creamy, spicy peanut dressing. This thai-inspired seafood (gluten free) ready in about 21 minutes blends peeled and deveined large shrimp, large, peeled and diced ripe mango, medium, julienned cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Sprinkle 1/4 cup chopped roasted peanuts over the top before serving for crunch.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Thai-Style Shrimp and Mango Salad with Spicy Peanut Dressing take to make?

Total time is about 21 minutes (15 min prep + 6 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Thai-Style Shrimp and Mango Salad with Spicy Peanut Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Thai-Style Shrimp and Mango Salad with Spicy Peanut 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 Thai-Style Shrimp and Mango Salad with Spicy Peanut 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.

Is Thai-Style Shrimp and Mango Salad with Spicy Peanut Dressing gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes