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Thai-Inspired Shrimp and Mango Salad

Here’s a riff on a traditional spicy Thai salad but with a few ingredient swaps to make the shopping easier for home cooks. This recipe is for a single serving, so it’s great for lunch or dinner for one. Just double (or triple or quadruple!) the quantities for more portions.

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Thai Shrimp Mango Salad

  • Author: Misfits Market
  • Yield: 1 1x




  • 6 cherry or grape tomatoes, halved
  • 2 small seedless cucumbers, thinly sliced
  • 1 mango, thinly sliced
  • 6 cooked shrimp
  • 1/3 cup peanuts, salted and roasted
  • 68 fresh green beans
  • Small handful of fresh cilantro, chopped
  • Small handful of fresh mint, chopped


  • 1 large garlic clove, grated
  • 1/4 cup lime juice
  • 3 teaspoons fish sauce
  • 3 teaspoons sugar
  • 1/2 teaspoon cayenne pepper or dried chili flakes
  • Pinch of salt


  1. Blanch green beans in boiling water for 2-3 minutes. Remove immediately and place into a bowl of ice water. Drain and slice.
  2. In a bowl, whisk to combine dressing ingredients.
  3. Place all salad ingredients on a large plate or small platter. Drizzle over dressing and toss well. Scatter optional cilantro and mint. Serve immediately and enjoy!