Thai Shrimp Mango Salad (Yam Mamuang Goong Sod) is a light refreshing Asian salad made with julienned “green mango”, fresh herbs, jumbo shrimp and tossed with our spicy Thai Prik Nam Pla Sauce.
Why You are Going to Love our Thai Shrimp Mango Salad
One bite of our spicy shrimp green mango salad and it’s like a taste explosion of flavors and textures in your mouth.
- Sour and aromatic crunchy thin julienne sliced green mangoes
- Mind blowing spicy Thai bird chilis
- Naturally sweet perfectly poached shrimp
- Toasted crunchy peanuts
- Spicy, sour, sweet and funky tasting Prik Nam Pla Sauce: The Incredible Thai Table condiment.
- Fresh aromatic herbs like cilantro and Thai basil
You can get most of these basic ingredients in a regular grocery store, if mangoes are in season. If you want to delve more into Thai cooking, be sure to check out our post about Essential Thai Herbs and Spices.
Where to Buy Green Mangoes?
Green mangoes are unripe mangoes. 9 times out of 10 you can find them right in your regular grocery store as they are always super green when they pick them. However, you can also buy unripe raw green mangoes in Asian markets.
If you are not going to make your Thai Shrimp Mango Salad for a few days, make sure that you refrigerate your raw mango so that they do not ripen. The goal is for the mangoes to remain unripe, so they are sour with delicious mango aromatics. Green mangoes are sublime in a salad and really refreshing in the hot summer months of the year. You can also use green papaya as a replacement for green mango in this salad recipe.
How to Prepare Green Mango
Wear gloves if you are sensitive. You can either peel with a peeler or use a sharp paring knife to remove the skin. Then, you have a choice. You can either use a mandolin or grater or julienne slice the green mango. If you prefer, you can grate the mango for a delicious finer textured grated mango salad.
We chose to julienne slice the raw mango as we had a previous incident with a mandolin that led to whole series on Healthy World Cuisine called “Recipes you can make with only 9 fingers”. Be careful, when using a mandolin or cutting mango. Use a very sharp knife as both the skin and flesh are really firm. The inside of mango has a pit that can be discarded. The raw mango gives this spicy shrimp salad fun crunchy texture and a delicious addictive sour bite.
Wear Gloves when Peeling Green Mango
Did you know that, “The skin of some varieties of green mango contain oils that can be irritating to those who have a sensitivity to poison ivy or oak, which is a distant relative of the mango. However, those with sensitivities to the skin generally don’t experience any irritation from the flesh.” According to Specialty Produce.
Just to let you know we are severely sensitive to poison ivy and poison oak. We can just look at poison ivy plant and have a rash everywhere that requires medical attention. We cut the unripe mango with our bear hands and had not problems or skin irritations at all. So, you probably won’t either, it is just good to know. Our recommendation is to wear gloves when removing the skin of the green mango. It is just that skin of the raw mango that has this potential but NOT the fruit inside.
Ingredients for Salad
- Green mangoes are usually green all over and are firm and hard to the touch. Unlike a ripe mango, green mangoes are very firm to the touch and do not give when you squeeze it gently.
- Shrimp or prawns – poached but if you are vegan or vegetarian can swap out with fried tofu.
- Fresh herbs of choice – we used cilantro, and Thai basil only because we are going these in our herb garden but also lovely with mint and regular Western basil.
- Prik Nam Pla Sauce is the delicious cilantro lime dressing for our Asian salad. This incredible Thai Condiment sauce has all the flavor profiles going on; sour, sweet, spicy, savory and funky. It is made with fresh limes, fish sauce, Thai bird chilis, brown sugar (or sugar alternative of choice), green onions and cilantro. . Make extra as it is so good, we love to slather it on everything like our Thai Pomelo Crab Salad Avocados, Tropical Thai Swordfish, Thai Firecracker Shrimp Party Appetizer,Thai Grilled Chicken Tenderloins , eggs and anything else your little heart desires.
- Toasted peanuts for that addictive crunch
Serve as a Tossed Salad or in Lettuce Wrap
Mother Nature has been serving up some pretty hot and steamy days. Our Thai Shrimp Mango Salad is a perfect idea to keeping both you and your kitchen cool and comfortable.
If you want to serve as a side or main salad, we really like to keep the tails on the shrimp because it makes for such a beautiful presentation.
Of course, you will want to remove the shrimp tails if serving as a lettuce wrap. However, for the photo op, we left the tails on so that the shrimp showed brightly. If you use a sugar alternative of choice instead of brown sugar or palm sugar, this recipe is low carb.
Thai Spicy Southern Kitchen
Who is kidding who! Everything in Thailand is spicy. Right? Whether you are enjoying a recipe in Northern East Thailand like our Simple Spicy Thai Hot Pot .
Or a recipe from South Bangkok like our Tropical Thai Swordfish.
All recipes have one common denominator- CHILI and not any chili but the little bit mighty Thai bird chili. Don’t let the size of a bird chili fool you. These little Thai bird chilies pack a BIG punch.
Did you know that an average Thai chili pepper is a 50,000 to 100,000 on the Scoville heat units (SHU), according to Pepper Scale, and is about 6 to 40 times hotter than an average jalapeño? Woah doggie! That’s HOT!
How to Control the Heat and Spiciness?
The great new about this Thai Shrimp Mango Salad is that you can control the heat level by adjusting the amount of chili you add to the recipe. In addition, you can exchange the Thai bird chilis with another chili like that jalapeno or even just a pinch of dried red pepper flakes. We are all about using what you have on hand.
If you like your food mild, then you can either add the smallest amount of chili or just add a bashed chili to let the flavors get into the dish without adding actual bird chili slices. On the other hand, if you like your dishes with medium heat intensity add just a few slices of the chili peppers but do not add any seeds from the chili peppers. If you are a heat lover, the chop in the whole bird chilis in with the seeds.
Thai Bird Chili Peppers Protocol 101!
Our 2 little cents if you are new to using fresh chili peppers. Do not touch anything on your face or anywhere for that matter on your body once you have started to cut up chilis. Trust us, if you do that just once, you will never, EVER, do that again. Some people even wear gloves. It is best to make sure that you wash your hands well, with soap, after touching chili peppers. (Ok, the nurse will now step down from the soap box)
What to serve with a Green Mango Salad?
We are so glad you asked as we have a plethora of options to choose from. Be sure to check out our Thai Cuisine category for a full list of recipes.
Thai Soups and Curries
Frequent Asked Questions (FAQ’s)
You can fix that issue by adding a little more brown sugar, palm sugar or sugar alternative to tame down the heat in the recipe.
Poached chicken or grilled tofu are also delicious options.
Cut a slit in the back of the shrimp from the tail to top and remove the vein with kitchen shears. Bring a pot of water to boil with a lime cut in half and salt. Drop in the shrimp, turn off the heat and leave sit for 3 minutes covered until the shrimp are no longer translucent. Remove shrimp and place in iced water to stop the cooking process. Peel shrimp. You can leave the shrimp tail on or off, depending on your preference.
You can poach the shrimp up to 48 hours in advance and store covered in the refrigerator. Next, slice, julienne or grate your green mango up to 24 hours in advance and drizzle with a little lime juice and store covered in the refrigerator. If desired, you can make your prik nam pla sauce 24 hours in advance or the morning of your gathering. Just before your guest arrive, toss the shrimp, prepared green mango and prik nam pla sauce together. Add the crushed roasted peanuts upon serving.
Spicy shrimp salad can be served as an appetizer or served as a light lunch or dinner.
Thai Shrimp Mango Salad
- knife or mandolin
- 12-16 large shrimp raw
- water for poaching shrimp
- 1 whole lime fresh and cut in half
- ½ tsp salt for poaching shrimp
- 2 medium green mangoes peeled, julienne or grated
- 6 tbsp Prik Nam Pla As the green mango is sour, add extra brown sugar or sugar alternative of choice. We added 1 tablespoon of brown sugar to taste in this recipe to balance the sweet, sour, spicy and savory Thai flavors.
- ⅓ cup fresh herbs cilantro, Thai basil, mint, green onions, etc.
- ¼ cup toasted peanuts crushed
Poach shrimp (skip step if buying pre-cooked shrimp)
- Add water to a medium sized pot and add water, limes and salt. Put on lid and bring to a boil. In the meantime, take kitchen shears and cut the shell lengthwise up the back of the shrimp from the head to the tail. Remove vein and rinse. Once the water is boiling, add the shrimps, put the lid onimmediately take it off the heat. Set the timer for 3 minutes. Allow shrimp topoach in hot boiled prepared lime water for 3 minutes. Shrimp should no longerbe translucent. Scoop shrimp out of pot with a slotted spoon and place in icedwater. Allow to cool. Peel shrimp. Leave tails on if desired.
Prepare Green Mango
- Wear gloves if you are sensitive. Peel green mangoes and either use a mandolin to slice thinly, shred with a grater or slice in thin julienne strips like we did. If you are doing this in advance, spritz on a little lime juice to keep it fresh.
- Prepare your Prik nam Pla sauce – See the recipe details in our post. https://www.hwcmagazine.com/recipe/prik-nam-pla/
- Assemble the Thai Shrimp Mango Salad. Add poached shrimp, grated or sliced green mango, prik nam pla sauce, fresh chopped herbs of choice. We added cilantro and Thai basil. However, mint, chopped green onions and regular basil are also delicious. Toss salad and top with toasted chopped peanuts. Feel free to serve your spicy shrimp green mango salad in a lettuce wrap or lettuce cup for a refreshing appetizer or a light lunch. Enjoy!