Thai Mango and Prawn Salad


January 4, 2014

Author: KatieChin

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Year everyone!! After devouring my sister’s amazing Beef Wellington and grilled lobster on New Year’s Eve followed by my chocolate molten lava cake, I’m staring at my Fit Bit (Christmas present from hubby) knowing I’ll need to triple the steps I take this week to burn that dinner off. Don’t get me wrong, it’s okay to indulge during the holidays and I savored every single bite but now I’m craving something clean, light and healthy so I’m reposting this beauty. I love this Thai Prawn and Mango salad because it’s packed with juicy mango, crunchy peanuts, healthful red bell paper, cucumber and baby greens and lean protein from the shrimp. The dressing is bursting with sweet, sour, hot and salty flavors from the fish sauce, lime juice, brown sugar, samba oelek (garlic-chili sauce) fresh minced ginger. It has a ton of flavor and not a lot of fat in every sweet, sour, salty and hot bite. Wishing you and your family all things delicious in the New Year!



2 teaspoons peeled and minced fresh galangal or ginger

2 teaspoons palm sugar or brown sugar

2 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce (nam pla)

1/2 teaspoon Asian chili-garlic sauce, preferably Sambal Oelek

1/4 cup olive oil or canola oil

1 teaspoon dark sesame oil


16 shelled and deveined medium-sized cooked shrimp

1 cup (165 g) sliced fresh mango

½ cup (52 g) chopped cucumber, peeled and deseeded

½ cup (46 g) chopped red bell pepper

4 tablespoons finely chopped fresh coriander leaves (cilantro)

4 tablespoons crushed roasted peanuts

4 cups (350 g) mixed baby greens


  • In a small bowl, whisk together the ingredients for the dressing.
  • In a large bowl, combine shrimp, mango, cucumber, red pepper, coriander leaves and peanuts. Add dressing and toss to combine. Divide the baby greens evenly among four plates. Place salad mixture on top of the baby greens. Serve immediately.