Shrimp Mango Lime Salad
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Shrimp mango lime salad is a Thai-style dish that combines briefly poached shrimp with ripe mango, cucumber, red onion, and roughly chopped cilantro, dressed with lime juice, fish sauce, and olive oil.
Read more
The shrimp go into boiling water for exactly two minutes, which is just long enough to cook them through while keeping their natural snap; any longer causes the proteins to contract and the texture turns from tender to rubbery. Fish sauce contributes a fermented, savory depth that amplifies the shrimp's briny character, while lime's sharp acidity slices through the mango's sweetness and brings the dressing into balance. Thinly sliced red onion adds a raw, peppery heat that creates tension between the sweet fruit and the savory seafood, and cilantro releases a distinctive herbal fragrance with each bite. Cucumber stirred into the mix lightens the overall texture and keeps the salad from feeling too dense. Served cold immediately after dressing, every element stays distinct and the contrast between the yielding fruit, the crisp vegetables, and the firm shrimp comes through clearly.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Put 220 g shrimp into fully boiling water and set a timer for exactly 2 minutes.
As soon as the shrimp turn opaque, lift them out, let them cool, and drain them well so the salad does not become watery.
- 2Prep
Cut 180 g ripe mango into bite-size pieces without crushing it.
Cut 100 g cucumber to a similar size so it adds moisture and crunch without overpowering the shrimp and dressing.
- 3Prep
Slice 40 g red onion thinly so its raw sharpness spreads evenly instead of landing in harsh bites.
Roughly chop 15 g cilantro, keeping the pieces large enough to release a fresh herbal aroma.
- 4Season
In a bowl, combine 2 tablespoons lime juice, 1 teaspoon fish sauce, and 1 tablespoon olive oil.
Whisk or stir until the oil no longer sits on top and the dressing tastes evenly sharp and savory.
- 5Season
Add the cooled shrimp, mango, cucumber, and red onion to the dressing.
Toss gently from the bottom upward so the shrimp stay intact and the ripe mango does not break down into the sauce.
- 6Finish
Add the cilantro at the end and fold it through just once or twice.
Serve the salad cold right away before the flavors dilute, and spoon off any excess liquid if it collects in the bowl.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Shrimp Mango Lime Salad features snappy poached seafood and ripe mango in a Thai-style dressing.
- Finish cue
- As soon as the shrimp turn opaque, lift them out, let them cool, and drain them well so the salad does not become watery.
- Avoid this
- Do not overcook shrimp to keep it tender.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 8 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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