Best 4 Thai Mango Prawn Salad Recipes

When it comes to tantalizing taste buds and captivating the senses, Thai mango prawn salad reigns supreme. This vibrant and flavorful dish, known as "yum som-o" in Thailand, skillfully blends the sweet and tangy notes of fresh mangoes with the succulent texture of delectable prawns, creating a culinary symphony that is both refreshing and satisfying. As you embark on this culinary journey, let us guide you through the delectable world of Thai mango prawn salad, exploring the finest recipes that will leave your taste buds craving for more. From classic renditions to innovative interpretations, we'll unveil the secrets behind this tantalizing dish, ensuring that your next culinary adventure is an explosion of flavors that will transport you to the vibrant streets of Thailand.

Check out the recipes below so you can choose the best recipe for yourself!

THAI MANGO-PRAWN SALAD

Thai Mango-Prawn Salad image

A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.

Provided by John Cathasach

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

2 tablespoons peanut oil
1 pound large shrimp, peeled and deveined
1 tablespoon chopped garlic
1 ½ teaspoons chopped pickled ginger
½ cup mirin (Japanese sweet wine)
1 tablespoon fish sauce
1 tablespoon rice vinegar
½ red pepper flakes, or more to taste
1 red onion, thinly sliced
½ cup matchstick-cut carrots
¼ cup chopped cashews
¼ cup chopped green onions, or more to taste
1 ripe mango, cubed
½ lime, juiced
½ teaspoon soy sauce, or more to taste
1 pinch white sugar
1 romaine hearts, chopped into bite-sized pieces, or more to taste

Steps:

Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 26.5 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.9 g, Protein 21.4 g, SaturatedFat 2.2 g, Sodium 592.7 mg, Sugar 18.5 g

GREEN MANGO SALAD WITH PRAWNS

Green mango salad with prawns image

Tasty and unusual Thai salad with green mangoes and succulent prawns - or, you could even use Granny Smith's apples

Provided by Mary Cadogan

Categories Dinner

Time 25m

Yield Serves 6, with other dishes

Number Of Ingredients 12

Ingredients

2 tbsp lime juice
1 small red chilli , seeded and finely chopped
2 tbsp fish sauce
1 tbsp light muscovado sugar
3 shallots , finely sliced
85g roasted salted peanuts , finely chopped
2 green mangoes or 3 Granny Smith apples
2 tbsp chopped mint
1 tbsp sunflower oil
200g pack raw shell-on headless prawn , peeled but with tail on (or, if you use ready peeled prawns, you need 175g/6oz)
2 little gem lettuces
2 spring onions , shredded

Steps:

Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.
Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink - about 2 minutes.
Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.

Nutrition Facts : Calories 176 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.26 milligram of sodium

THAI SHRIMP MANGO SALAD

Thai Shrimp Mango Salad image

Make and share this Thai Shrimp Mango Salad recipe from Food.com.

Provided by Jess N

Categories Greens

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

12 large shrimp (raw, cleaned,and deveined)
1 tablespoon sesame oil
1/4 teaspoon chili paste (prepared)
6 cups mixed salad greens
1/4 teaspoon salt
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 cup cilantro, chopped
1 cup mango
1/4 cup red bell pepper, chopped
1/4 cup red onion, diced

Steps:

Preheat broiler for 15 minutes.
Meanwhile, put the shrimp in a bowl with the chili paste and sesame oil. Toss to coat shrimp completely.
Put the shrimp on a baking tray and broil for a minute.
Turn shrimp over and broil for a minute on th reverse side. The shrimp should be pink and cooked through.
In another bowl, toss the salad greens with the salt, lemon juice, and olive oil, until the greens are fully coated.
In a small bowl, mix the cilantro, mango, bell pepper, and onion. Toss shrimp in this bowl. Stir shrimp with mango salsa mix.
Line plates with lettuce mix and add shrimp to top.

Nutrition Facts : Calories 139.6, Fat 11.6, SaturatedFat 1.6, Cholesterol 21.3, Sodium 119.4, Carbohydrate 6.8, Fiber 0.8, Sugar 4.9, Protein 3.2

THAI MANGO SALAD WITH MARINATED SHRIMPS

Thai Mango Salad With Marinated Shrimps image

I sort 'threw together' this salad for my Asian X'mas dinner. Very refreshing and can be made up to 3-4 hours ahead. This salad is made in a few stages - all very easy and quick. The wonton cups can be made a day ahead, stored in an airtight container. Assemble just before serving, so that the wonton cups don't get soggy. If you want to assemble ahead, serve in small lettuce cups. You can also use scallops instead of shrimps.

Provided by WaterMelon

Categories Mango

Time 4h45m

Yield 15 serving(s)

Number Of Ingredients 19

Ingredients

15 wonton wrappers
15 medium shrimp, with shells on
1 stalk lemongrass
1/4 inch ginger, sliced
1 lime, juice and zest of
2 limes, juice of
2 teaspoons lime zest, grated
2 tablespoons honey
2 tablespoons fish sauce
2 tablespoons lemongrass, chopped finely
2 cloves garlic, minced
1 thai mango, unripe,julienned
1 small cucumber, julienned (I use Japanese cucumber)
thai birds eye chile, chopped (I use 4)
1 small granny smith apple, julienned (use any tart apple)
1/4 cup cilantro, chopped
fresh ground black pepper
dry roasted salted peanut, chopped coarsely,to garnish (optional)
fresh parsley or cilantro, to garnish

Steps:

First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350°F; cool and store them in airtight container up to 1 day ahead.
Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan.
Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool.
Peel the shrimps and set aside.
Make the dressing/marinade- combine all ingredients in a small bowl.
Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results.
A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl.
Add the shrimps and dressing, toss to coat and chill.
Assembly- place wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving.

Nutrition Facts : Calories 55.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 9.3, Sodium 242.1, Carbohydrate 12, Fiber 0.7, Sugar 5.6, Protein 2.1

Tips:

To select the ripest mangoes, look for ones that are slightly soft to the touch and have a deep yellow color.
If you can't find peeled and deveined shrimp, you can do it yourself by following these steps:
1. Rinse the shrimp under cold water.
2. Using a sharp knife, cut along the back of the shrimp, from the head to the tail.
3. Remove the vein by gently pulling it out.
4. Rinse the shrimp again to remove any remaining grit or debris.
To make the dressing, you can use a food processor or blender to combine all of the ingredients until smooth.
If you don't have a mortar and pestle, you can use a food processor or blender to grind the peanuts.
Be careful not to overcook the shrimp, as they will become tough and chewy.
To assemble the salad, simply combine all of the ingredients in a large bowl and toss to coat.
Serve the salad immediately, or chill it for later.

Conclusion:

Thai mango prawn salad is a delicious and refreshing dish that is perfect for a summer meal. It is also a healthy choice, as it is packed with fresh fruits, vegetables, and lean protein. If you are looking for a new and exciting salad recipe, I highly recommend trying this one.