This refreshing Vietnamese mango shrimp salad is perfect for a light lunch or as a bright side dish alongside Asian mains. The recipe is simple and makes a colorful, flavorful addition to any table.
This Vietnamese mango shrimp salad is quick to prepare and especially enjoyable on warm days. It combines firm green mango, shrimp, fresh herbs, crunchy peanuts and fried shallots, dressed with a balanced mix of fish sauce, sugar and lime juice. The result is a crisp, tangy salad that works well on a BBQ spread or as a stand-alone lunch.
Vietnamese Mango Shrimp Salad Video Tutorial
What Mangoes Should I Use?
Unripe, firm mangoes are ideal for this salad. Vietnamese green mangoes—simply unripe mangoes—work best because they hold their shape when shredded and provide a tart, crunchy texture. If mangoes are too ripe and soft, they won’t shred well and the salad will lose its crispness.
Can I omit the fresh shrimp?
Yes. If you prefer to leave out fresh shrimp, you can substitute dried baby shrimp (soak for 10 minutes and toast briefly in a skillet) or use frozen shrimp, which is convenient and often already deveined.
Other ingredients for Vietnamese mango shrimp salad
Herbs: Thai (Vietnamese) basil and cilantro lend authentic Southeast Asian aroma. Thai basil has a distinct anise-like fragrance—use it sparingly. Fresh mint can also be added for extra brightness.
Fresh red chili: Bird’s eye chilies add heat; use 1–2 finely chopped and remove seeds to reduce spiciness if desired.
Roasted peanuts: Pre-roasted peanuts are convenient and provide a satisfying crunch.
Fried shallots: Available at many Asian grocers, fried shallots add texture and a savory finish.
Salad dressing
The dressing is simply fish sauce, sugar (palm or brown sugar works well), and lime juice. Mix and adjust each component to suit your taste—sweet, salty and sour should be balanced.
More Delicious Salad Recipes
- Classic Thai Green Papaya Salad (Som Tam)
- Light Thai Glass Noodle Salad (Yum Woon Sen)
- Classic Thai Beef Salad (Yum Nua)
Vietnamese Mango Shrimp Salad (Gỏi Xoài)
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Recipe Video
Ingredients
- 1 lb shrimp, peeled and cleaned
- 2 green mangoes, peeled and shredded
- 1 small carrot, peeled and shredded
- 5-6 Thai basil leaves, julienne
- 1-2 red chili, sliced
- 4 tbsp chopped cilantro
- 4 tbsp chopped roasted peanuts
- fried shallot, optional
- 1-1/2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1/2 lime, juiced
- 2-3 tbsp fried shallot
Instructions
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Bring a pot of water to a gentle boil and poach the shrimp until they are fully cooked. Drain and set aside to cool slightly.
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In a large bowl, combine shredded mango, cooked shrimp, shredded carrot, herbs, sliced chili and chopped peanuts.
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In a small bowl, stir together fish sauce and sugar until the sugar dissolves to form the dressing.
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Pour the dressing over the salad, add the lime juice, and toss to combine. Taste and adjust seasoning as needed. Finish with fried shallots on top and serve immediately.