Join the Chef's Roll community, click here to get linked into a world of opportunities.

Thai Shrimp & Mango Salad

Thai shrimp and mango salad featuring ripe and green mango, carrots, cherry tomatoes, herbs, green onion, toasted peanuts, and chilies..


by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mangos.

Thai Shrimp and Mango Salad


  • 1 ea. Ripe mango, cubed and diced
  • 1 ea. Green mango, julienne
  • 1/2 cup Shredded carrots
  • 5-6 ea. Cherry tomatoes, sliced 1/4-1/8th inch thick
  • 1 sprig Mint leaves
  • 1 ea. Top to a green onion, julienne
  • 1/4 cup Toasted peanuts
  • 1 ea. Thai chili, sliced thinly
  • 1 ea. Fresno chili, sliced thinly
  • 1 ea. Garlic cloves, chopped
  • 1 tbsp. Fish sauce
  • 1 tbsp. Neutral oil
  • 1 tbsp. Lime juice
  • 1 pinch Sugar
  • 7-8 ea. Shrimp 
  • 1 tbsp. Garlic and ginger, chopped
  • 1 knob Butter for basting


  1. In a bowl combine mango, carrots, cherry tomatoes, herbs, peanuts, and chilies and reserve.
  2. In a mortar pestle combine, sugar, lime juice, fish sauce, neutral oil and 2 garlic cloves chopped. Pound until combined. Reserve.
  3. In a sauté pan sear the shrimp on both sides. Add the butter, garlic, and ginger and cook until done. Approx. 2 minutes total.
  4. Add shrimp and sauce from mortar and pestle into the bowl with mangoes, stir and fold. Season to taste and enjoy.