Cucumber Mango Shrimp Salad

By Melissa DiRenzo 
on August 20th, 2017
In: Recipes

Hey there, it’s Melissa from The Sweet Escape here with a super easy recipe for you to squeeze in before the summer season is over. If you’ve been indulging a bit over the summer (like me) and feel like taking a little vegetable break between burgers, then you’re going to love this cucumber mango shrimp salad. It’s also great if you’re looking for an easy, make-ahead dish to bring to a BBQ.

This cucumber mango shrimp salad combines so many fresh summer flavors and colors that it’s sure to be a hit with your family or guests.

This bright salad recipe combines so many fresh summer flavors and colors that it’s sure to be a hit with your family or guests. Feel free to leave the shrimp out or replace with another one of your favorite proteins like chickpeas, grilled chicken or tofu. You’ll need a spiralizer for this dish if you don’t have one already. If that’s a new tool for you, I’m sure you’ll get hooked once you try this recipe and realize how many great dishes you can make with it. They come in various sizes and price ranges.

This cucumber mango shrimp salad combines so many fresh summer flavors and colors that it’s sure to be a hit with your family or guests.

Here’s what you’ll need for this cucumber mango shrimp salad recipe. Keep in mind that other than the dressing, the ingredients are pretty flexible so add more or less of anything you really enjoy. This recipe makes one very large salad that would work as a side dish for 8-10 people:

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Cucumber Mango Shrimp Salad

Author: 
Recipe type: Salad
Cuisine: 8-10
Ingredients
  • 2 cloves of garlic (chopped)
  • 400 grams shrimp, cleaned and deveined
  • 1 large mango
  • 3 english Cucumbers
  • 1 medium Red Onion
  • 2 teaspoons Olive Oil
  • 2 tablespoons Chilli Thai Sweet Sauce
  • 1 teaspoon Fish Sauce
  • 1 tablespoon Rice Wine Vinegar
  • Salt and Pepper to taste
  • Mint Leaves Chopped for topping
Instructions
  1. In a pan on the stove top heat 1 tablespoon of oil with two cloves of chopped garlic on medium heat
  2. Fry shrimp for 3-4 minutes on each side till they are cooked or alternatively put on kabob sticks and grill on BBQ for 2-3 minutes on each side or until pink. Set aside when cooked.
  3. Spiralize cucumbers
  4. Spiralize red onion
  5. Peel, core and cut mango in long thin strips
  6. In bowl whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing
  7. Add shrimp, mangoes, cucumbers and onions into a bowl
  8. Drizzle with dressing & toss
  9. Add mint garnish

This cucumber mango shrimp salad combines so many fresh summer flavors and colors that it’s sure to be a hit with your family or guests.

You definitely don’t have to be a chef in the kitchen for this recipe. You just have to get the hang of the spiralizer then combine everything into one big bowl and toss with the dressing. You can find the step-by-step below in this video:

Super easy, right? Not only does it taste great and you can feel good about eating this salad but it looks beautiful too, which always is a treat for the senses and a nice feather in your hostess/guest hat. Serve it with a bottle of Kendall-Jackson Vintner’s Reserve Chardonnay for the perfect, fresh summer combo and then just sit back and enjoy what’s left of the season!