Vietnamese Green Mango Shrimp Salad

Be the first to rate

(No Ratings Yet)

Loading...

A bright, crunchy Vietnamese salad built around shredded unripe green mango tossed with tender poached shrimp, fresh herbs, and a punchy lime-fish sauce dressing. It is sweet, sour, salty, and lightly spicy all at once, perfect as a light lunch or a vibrant starter.

Nutrition Facts

Per serving (estimated)

• 225 kcalCalories
• 6 gFat
• 1 gSaturated Fat
• 26 gCarbs
• 3 gFiber
• 17 gSugar
• 20 gProtein
• 780 mgSodium
• 420 mgPotassium
• 95 mgCalcium
• 1.5 mgIron
• 32 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the salad

• 2 large green (unripe) mangoes, peeled and julienned (about 4 cups)
• 1 medium carrot, peeled and julienned
• 1 cup thinly sliced red cabbage
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup torn Thai basil leaves
• 1/2 cup thinly sliced red shallots
• 2 tablespoons chopped roasted unsalted peanuts
• 2 tablespoons crispy fried shallots
• 1 small red chili, thinly sliced (optional)
• 1 pound medium shrimp, peeled, deveined, tails removed

For the dressing

• 3 tablespoons freshly squeezed lime juice (about 2 limes)
• 2 tablespoons fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon finely minced garlic
• 1 teaspoon finely minced ginger
• 2 tablespoons warm water

Directions

1. Bring a pot of water to a gentle boil, season lightly with salt, and poach the shrimp for 60 to 90 seconds until just opaque and curled. Drain, rinse under cold water to stop cooking, and pat dry.
2. In a small bowl whisk together lime juice, fish sauce, rice vinegar, sugar, garlic, ginger, and warm water until the sugar fully dissolves. Set the dressing aside.
3. In a large mixing bowl combine the julienned green mango, carrot, red cabbage, sliced shallots, mint, cilantro, and Thai basil.
4. Add the cooled shrimp to the bowl, then pour about two-thirds of the dressing over the salad. Toss gently with chopsticks or salad tongs until everything is evenly coated.
5. Taste and add more dressing, lime juice, or a pinch of sugar as needed to balance the sweet-sour-salty profile. Top with roasted peanuts, crispy fried shallots, and sliced chili.
6. Serve immediately in a shallow bowl or on lettuce cups, with extra lime wedges on the side.

Cook’s Notes

• Use only firm, unripe green mangoes for that signature tart crunch; ripe mangoes will turn the salad mushy and overly sweet.
• Poach the shrimp just until they curl into a loose C shape to keep them tender and juicy.
• Toss the salad right before serving so the mango stays crisp and does not release too much water.
• Adjust the chili and sugar to taste; northern versions tend to be sweeter, southern versions sharper and more pungent.
• Top with extra fried shallots and peanuts just before serving so they stay crunchy.

You might also like

Asian

Vietnamese Banh Mi Sandwich

Asian

Vietnamese Crispy Spring Rolls with Rice Vermicelli Bowl

Asian

Vietnamese Grilled Pork Sandwich

Asian

Vietnamese Shredded Chicken Salad