Shrimp Mango Salad

Ingredients

• 12–14 large to jumbo (about 200 g total)prawns, deveined; tails may be left on or removed
• 1 clovegarlic, finely minced
• ⅓ long red chillired chilli, deseeded and finely diced
• ½ teaspoonallspice (or cumin or cinnamon)
• ½ teaspoonpaprika
• ½ teaspoonground coriander
• ¼ teaspoononion powder (optional)
• ¼ teaspoonsalt
• 1 tablespoon (15 ml)lime juice
• 1 tablespoon (15 ml)olive oil or coconut oil, for cooking
• ½ long red chillired chilli, deseeded and finely diced
• 2 tablespoons (30 ml)olive oil
• 2 tablespoons (30 ml; about 1 lime)lime juice
• 2 teaspoons (10 ml)honey
• ¼ teaspoonsalt
• 1 teaspoon (5 ml)sesame oil (optional)
• ½red onion, thinly sliced
• 1mango, peeled, halved and thinly sliced
• 1 smallcucumber, halved and sliced
• 4 cups (about 250 g)Cos lettuce, chopped (about 8–10 large leaves)
• ¼ cup (about 10 g)fresh coriander leaves
• ¼ cup (about 10 g)fresh mint leaves

Instructions

1. 1

   Season the prawns

   Toss the prawns with the garlic, ⅓ chilli, allspice, paprika, ground coriander, onion powder if using, ¼ teaspoon salt and 1 tablespoon lime juice. Set aside. Heat the cooking oil in a large frying pan over medium-high heat. Add the prawns and cook for 2–3 minutes on each side, until golden brown. Take the pan off the heat and set the prawns aside.

2. 2

   Dress the salad

   Whisk together the remaining ½ chilli, 2 tablespoons olive oil, 2 tablespoons lime juice, honey, ¼ teaspoon salt and sesame oil if using. Toss the onion, mango, cucumber, lettuce, coriander and mint with the dressing, then arrange the cooked prawns on top.

What is shrimp mango salad?

This is a fresh salad built around cooked prawns, ripe mango, crunchy vegetables and herbs, finished with a sharp-sweet lime dressing. Its Asian-inspired flavours bring together chilli, aromatic spices and sesame oil.

The method keeps the prawns separate until they are cooked, so they can brown in a hot pan while the salad stays crisp. Sweet mango and fresh herbs balance the spice and citrus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 411 calories, 24g protein, 36g carbs, 21g fat.

The prawns provide most of the protein, while mango and honey contribute carbohydrates. Olive oil and optional sesame oil account for much of the fat; serve with extra lettuce or cucumber if you want a larger, fresher plate without changing the main salad.

Seasoning the prawns

Spice mix: allspice gives the prawns a warm, fragrant note alongside paprika and ground coriander. Cumin or cinnamon can stand in for the allspice, as listed in the ingredients.

Chilli: the first portion seasons the prawns, while the second goes into the dressing. Removing the seeds and dicing it finely helps distribute its heat.

Getting a good sear

Hot pan: heat the oil over medium-high before adding the prawns. Cook them in a roomy pan so they have space to brown rather than releasing moisture and steaming.

Doneness: follow the stated 2–3 minutes per side and look for a golden exterior. Remove the prawns from the heat once cooked; leaving them in the hot pan can make them tough.

Balancing the dressing

Lime and honey: whisk the lime juice with olive oil and honey until combined, then season with salt. The citrus brings brightness, while honey softens its sharp edge.

Sesame oil: this is optional, but adds a distinct toasted aroma. Taste the dressing before tossing and adjust only if needed to suit your preference.

Choosing the fruit and vegetables

Mango: choose fruit that is ripe enough to taste sweet but still firm enough to slice neatly. Thin slices mix easily with the leaves without getting lost in the bowl.

Crunch: cucumber, red onion and Cos lettuce provide freshness and contrasting textures. Slice the onion thinly so its flavour does not overpower the fruit.

Adding the herbs

Coriander and mint: toss both through the salad for fresh, aromatic notes that complement the lime. Keep the leaves intact or roughly tear larger ones just before serving.

Timing: dress the salad shortly before serving so the lettuce stays crisp. Add the warm prawns last, on top.

What to serve alongside

The salad can be served on its own as a light lunch or dinner. For a more substantial meal, offer rice or another grain alongside, keeping it separate so the salad retains its crisp texture.

Serve promptly after dressing, while the prawns are freshly cooked and the herbs and lettuce are at their brightest.

Recipe notes & tips

• Pat the prawns dry before seasoning to help them brown in the pan.
• Prepare the vegetables and herbs while the prawns are set aside.
• Slice the mango and onion thinly for an even mix in each serving.
• Whisk the dressing thoroughly so the honey disperses through the oil and lime juice.
• Toss the salad just before serving to keep the lettuce crisp.

Variations

• Citrus swap: use sliced citrus fruit instead of mango when mango is out of season.
• Adjust the heat: reduce or increase the diced chilli to suit your preference.
• Skip the sesame: leave out the sesame oil for a milder dressing.
• Change the cooking oil: use coconut oil instead of olive oil to cook the prawns.
• Try another spice: replace the allspice with cumin or cinnamon, as suggested in the ingredient list.

Common mistakes to avoid

• Crowded pan: the prawns may steam instead of browning, so use a large frying pan.
• Overcooked prawns: they can turn tough, so take them off the heat after the stated cooking time when golden.
• Thick onion slices: their sharp flavour can dominate, so slice the onion thinly.
• Early dressing: the leaves can soften before serving, so toss the salad shortly before eating.
• Uneven chilli: large pieces can make some bites much hotter, so dice it finely.

How to store

For best texture, serve the salad as soon as it is dressed. If preparing ahead, keep the cooked prawns, undressed salad and dressing in separate airtight containers in the fridge and combine just before serving; use within 1–2 days. Reheat the prawns gently in a pan, or serve them cold.

Frequently asked questions