Print
green mango-salad-in-mixing-bowl

Vietnamese Mango Salad with Shrimp

Refreshing and delightful mango salad with carrots, onions, shrimps. This salad is accompanied by a spicy, sweet, sour garlic dressing. 

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 large servings

Ingredients

  • 1 mango thinly sliced into strips using a mandoline or a peeler
  • 1/2 red onion (thinly sliced)
  • 1 medium carrot (thinly sliced)
  • 8 oz shrimps (peeled, deveined, cut lengthwise)
  • small bunch of Thai basil (chopped)
  • small bunch of Vietnamese coriander (chopped)
  • crushed peanuts for toppings

For the dressing:

  • 4 cloves garlic (minced)
  • 1 bird eye chili (minced)
  • 1/4 cup sugar
  • 1/4 cup fish sauce
  • juice of 2 lemons

Instructions

  1. Boil the shrimps: Place 2 cups of water in a small saucepan and boil the shrimps. Drain, then sliced lengthwise. 

  2. Dressing: In a mixing bowl, combine all dressing ingredients. Whisk well. Season to taste according to your prefrence. 

  3. Place mango, carrot, onion, shrimp, thai basil and vietnamese coriander in a large bowl. Pour the dressing over the salad. Mix well. Sprinkle with crushed peanuts. Serve!