Vietnamese Shrimp and Green Mango Salad with Roasted Peanuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing salad combining tangy green mango, tender shrimp, and crunchy roasted peanuts tossed in a bright lime and fish sauce dressing. This vietnamese-inspired seafood ready in about 20 minutes pairs peeled and deveined shrimp, medium green mango, julienned, medium carrot, julienned 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 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.

Prep: 15 min Cook: 5 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a skillet over medium heat; add 12 oz peeled and deveined shrimp and sauté for 2-3 minutes until pink and opaque, then remove and let cool.
  2. Step 2: In a large bowl, combine 1 medium julienned green mango, 1 medium julienned carrot, 1/4 cup fresh mint leaves, and 1/4 cup cilantro leaves.
  3. Step 3: In a small bowl, whisk together 3 tbsp fish sauce, 2 tbsp fresh lime juice, 1 tbsp sugar, 1 clove minced garlic, and 1 tsp chopped red chili until sugar dissolves.
  4. Step 4: Add cooled shrimp to the mango mixture, pour the dressing over, and toss gently until everything is evenly coated.
  5. Step 5: Sprinkle 1/3 cup chopped roasted peanuts on top just before serving for crunch and nutty flavor.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Shrimp and Green Mango Salad with Roasted 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 Vietnamese Shrimp and Green Mango Salad with Roasted Peanuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.

Can I substitute ingredients in Vietnamese Shrimp and Green Mango Salad with Roasted 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 Vietnamese Shrimp and Green Mango Salad with Roasted Peanuts 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 Vietnamese Shrimp and Green Mango Salad with Roasted Peanuts?

Vietnamese 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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