Thai Shrimp Mango Salad
Thai Shrimp Mango Salad (Yam Mamuang Goong Sod)is a light refreshing Asian salad made with julienned “green mango”, freshherbs, jumbo shrimp and tossed with our spicy Thai Prik Nam Pla Sauce.
- 12-16 large shrimp raw
- water for poaching shrimp
- 1 whole lime fresh and cut in half
- ½ teaspoon salt for poaching shrimp
- 2 medium green mangoes peeled, julienne or grated
- 6 tablespoon 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!
Add more brown sugar or sugar alternative of choice to prik nam pla. As the green mango is sour, please add extra brown sugar or sugar alternative of choice to your desired taste preference. We added 1 tablespoon of brown sugar to taste in this recipe to balance the sweet, sour, spicy and savory Thai flavors.
Did you accidentally add way too much chili pepper in the salad? Been there! Done That! 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. Feel free to change out Thai chili peppers with jalapeno or other milder peppers or even dried crushed red pepper in the prik nam pla sauce.
If you want to save time, you can buy shrimp already poached and peeled.
Remember to wear gloves when working with the fresh green mango skin and also with bird chilis is you are sensitive.
Making Recipe in Advance: 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.
Feel free to use any fresh herbs you desire. We used cilantro, Thai basil and green onions as that is what we had on hand. However, this recipe is also delicious with fresh mint, regular basil or even parsley if you do not like cilantro.
Serving: 1g | Calories: 137kcal | Carbohydrates: 18g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 498mg | Potassium: 278mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1541IU | Vitamin C: 45mg | Calcium: 49mg | Iron: 1mg