ThaiMedium · Room Temperature
Sour Mango and Shrimp Chili-Lime Salad
Unripe mango brings the sour that every good Thai salad needs, cut into thin ribbons and tossed with shrimp, cayenne, and a generous squeeze of lime until the whole bowl crackles with brightness. Cashews add a toasted richness in the background while fresh cilantro keeps the flavors clean — the four pillars alive in every forkful.
Prep
20 min
Cook
5 min
Rest
5 min
Total
30 min
Method
Prep the Shrimp Like Somchai's Grandma Taught Him
1
Pat the shrimp completely dry with paper towels. Season with soy sauce, minced garlic, and cayenne. Let them rest for 5 minutes while you prepare everything else — this is the Thai way, na krap!
2
Julienne the mango into thin ribbons (think matchsticks, not chunks). Slice cucumber into half-moons. Julienne the carrot. Thinly slice the yellow onion. Set all salad components aside in separate bowls.
Build That Zingy Chili-Lime Dressing
3
In a small bowl, combine fresh lime juice, brown sugar, soy sauce, and extra cayenne. Whisk vigorously until the sugar dissolves completely. Taste — it should punch you in the face with sour, with a whisper of sweetness. Adjust lime or sugar to your tongue's happiness.
Wok the Shrimp to Perfection
4
Heat your wok or large skillet over high heat until smoking. Add sunflower oil and swirl to coat. Lay shrimp in a single layer — do not crowd! Let them sear undisturbed for 1 minute until they start to turn pink.
5
Flip the shrimp and cook another 1-2 minutes until they curl into a C shape and turn opaque throughout. Remove from heat immediately — they finish cooking from residual heat. Set aside to cool slightly.
Assemble the Salad with Joy
6
7
Pour the chili-lime dressing over the vegetables and toss to coat evenly.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
232
per serving
High in protein · 28gLow sugar · 14gLow saturated fat · 1g
Protein
28g
Carbs
22g
Fat
5g
Sat. fat
1g
Fiber
5g
Sugar
14g
Sodium
1089mg
Heart HealthyDiabetes FriendlyLow FatHigh ProteinLean MuscleLow Calorie
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.0
per serving
ECarbonBEU all-round· carbon sets the grade
Water
18m³
Land
34Pt
Runoff
0.9g P
Large Shrimp, peeled and deveined drives 89% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
8
Sour
1
Bitter
6
Spicy
Textures
CrispTenderJuicy
Aromas
CitrusyHerbalPungentSmoky
Kitchen Equipment
Primary Tool
WokCounter FootprintMedium
Techniques
Wok SearingHigh Heat SearingJulienningTossing
Safety & Storage
Cooking Temperature
Cook shrimp until internal temperature reaches 145°F. Shrimp are done when they curl into a C shape and turn opaque throughout.
Cross Contamination
Use separate cutting boards and utensils for raw shrimp. Never place cooked salad components on plates that held raw shrimp without washing.
Allergen Warning
This dish contains shellfish (shrimp) and soy. Cross-contact with other allergens is possible if using shared cooking equipment.
Storage
Keep raw shrimp refrigerated at 40°F or below until ready to cook. Serve salad immediately after assembly; do not let cooked shrimp sit at room temperature for more than 2 hours.
High Risk Population
Individuals with shellfish allergies should avoid this dish entirely. Young children, elderly, and immunocompromised individuals should only consume fully cooked shrimp.
Handling
Always pat shrimp completely dry before cooking to ensure proper searing. Do not overcrowd the wok to maintain high heat and prevent steaming.
Pro Tips
Technique
Always pat your shrimp completely dry before seasoning — moisture is the enemy of a good sear. When your wok is smoking hot and the shrimp hit the oil undisturbed for that first minute, you get that beautiful caramelized crust that makes all the difference.
Substitution
If you can't find unripe mango, green papaya is the classic Northern Thai swap and gives the same crunchy tartness. And if fish sauce is off the table, extra soy sauce in the dressing works well, though the flavor profile shifts slightly toward salty rather than umami-deep.
From the chef
Unripe mango is the secret weapon here, na krap — those thin ribbons bring a sharp tartness that cuts right through the sweet shrimp and makes the whole bowl crackle with life. The chili-lime dressing is where the four-pillar balance lives: sour from two good limes, a whisper of brown sugar, soy for salt, and cayenne building heat in the back of your throat. Sear the shrimp hot and fast so they stay juicy, then pile them still warm on top of the vegetables. Fresh cilantro and basil scattered over everything at the end keeps it clean and bright. Eat it right away — this salad does not wait.
TagsSpicySourQuickWeeknight DinnerWok CookedFreshGluten Free
AllergensShellfishSoy
Source: generated · May 30, 2026