When I think of an Aussie summer, I think of mangoes and prawns (shrimps) and this recipe is an extension of the Australian lifestyle. A Shrimp Mango Salad recipe is the perfect light meal, especially on a hot summer’s day. It’s especially tasty when mangoes are in season, we usually buy a whole box of mangoes to enjoy. But that means I’m always looking for mango recipes. My Mango Chili Sauce is always a family favorite.
Shrimp vs Prawns
I still get confused about the difference between shrimp and prawns. Technically they are different species, however when we eat ‘shrimp’ or ‘prawns’ the words are interchangeable. In the USA, they call them shrimp, and here in Australia they are called prawns. And the bigger the better! So you can use whatever word you like!
Asian Tiger Prawns are big, very popular and are easily found. You don’t have to buy raw shrimp then ‘throw a shrimp on the barbie’. If you are in a hurry, you can buy them already cooked and frozen, ready to defrost. While frozen are never as tasty as fresh, they are easier on the wallet and still taste great.
How to Make Mango Salad
This is the easy part, you can just buy a salad bag of leafy green lettuce as your base. If you want to use spinach or fancy Arugula, or just a mix of everything, anything will work. The mix of fresh avocado, mangoes, green onions and cilantro mixed through out complement this summer salad perfectly. I know a lot of blogs say that every recipe can be made in advance, but with this one, it’s best made fresh and served fairly quickly. The avocado and mangoes can go mushy, but maybe that’s just my preference.
Sweet Chili Dressing
This is probably my favorite part of the mango salad, the dressing. I am such a sucker for sauces and salad dressings. My wife says I drown everything in sauce. It’s not my fault if the sauce is that good! The Mango Salad dressing is made with a Thai Sweet Chili Sauce. It’s one of my favorites Asian dipping sauces which I also make from scratch. You can buy it at any supermarket. The salad dressing is super easy when mixed with mayo and lime juice. I also use it as a dipping sauce for the shrimp instead of seafood cocktail sauce.
This Shrimp Mango Salad recipe with avocados is delicious, fresh and healthy, can be thrown together very quickly. It’s a delicious salad and sure to be a summer favorite. Bon Appetit! Приятного аппетита!
Shrimp Mango Salad
This Shrimp Mango Salad recipe with avocados is delicious, fresh and healthy, can be thrown together very quickly, is fresh, delicious sure to be a summer favorite. Made with an easy creamy Thai Sweet Chili and Lime Dressing - Prawn Mango Salad
- 1½ pounds /750g Shrimp cooked, peeled and deveined (leave tails on)
- 1 mango cut into cubes or strips
- 1 avocado sliced or cubed
- 10 oz /300g leafy salad mix
- 2 green onions thinly sliced diagonally
- ½ cup chopped cilantro
For the dressing
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- juice of ½ a lime
Peel and de-vein the shrimp, leaving the tails intact (optional but looks better).
Mix together the mayonnaise, sweet chili and lime juice together and set aside.
Arrange the leafy salad mix in a large bowl, or individual serves.
Layer the salad with avocado, green onions, mangoes and topped with the shrimp.
Drizzle with the Thai Sweet Chili Mayo Dressing.