Best 7 Thai Shrimp And Mango Pasta Salad Recipes

Take a culinary journey to the vibrant and flavorful world of Thai cuisine with our exploration of the tantalizing "Thai Shrimp and Mango Pasta Salad." This delectable dish combines the sweet, tropical essence of mangoes with the savory and succulent taste of shrimp, creating a symphony of flavors that will tantalize your taste buds. The addition of aromatic herbs, crisp vegetables, and a tangy dressing elevate this pasta salad beyond the ordinary, making it a perfect choice for a refreshing summer meal or a delightful appetizer.

Here are our top 7 tried and tested recipes!

THAI SHRIMP AND MANGO PASTA SALAD

Thai Shrimp and Mango Pasta Salad image

Thai dinner made ready in just 25 minutes! Shrimp and tropical fruit come together in this delicious pasta salad made with Betty Crocker® Suddenly Salad® classic salad mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

1 box (7.75 oz) Betty Crocker™ Suddenly Salad® classic salad mix
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon water
2 teaspoons sugar
1 teaspoon soy sauce
1/4 teaspoon crushed red pepper flakes
1/2 lb cooked medium (31 to 35 count) shrimp, peeled, deveined and tail shells removed
1/2 medium orange or red bell pepper, seeded, cut into bite-size pieces
1 medium mango, seed removed, peeled and cut into bite-size pieces
8 medium green onions, finely chopped (1/2 cup)
1/3 cup chopped fresh cilantro
1/4 cup sesame seed, toasted

Steps:

Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
In large bowl, combine Seasoning mix from packet, lime juice, vegetable oil, sesame oil, water, sugar, soy sauce and red pepper flakes with whisk. Add shrimp, bell pepper, mango, green onions, cilantro and sesame seed. Toss until well combined. Stir in cooked pasta. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g

SHRIMP AND MANGO SALAD WITH GLASS NOODLES

Shrimp and Mango Salad with Glass Noodles image

Categories Salad Fish Fruit Herb Onion Pasta Pepper Quick & Easy Mango Shrimp Noodle Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
1 pound cooked, peeled, and deveined medium or large shrimp
1 large mango (1 pound), peeled and cut into 1/2-inch cubes
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1 teaspoon chopped fresh serrano or jalapeño chile, including seeds, or to taste
1/3 cup rice vinegar (not seasoned)
2 tablespoons sugar
1 1/2 teaspoons salt

Steps:

Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
Serve noodles topped with shrimp salad.

MANGO SHRIMP SALAD

Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

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

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-INSPIRED SPINACH AND MANGO SALAD

Thai-Inspired Spinach and Mango Salad image

Featuring a harmonious medley of fresh ingredients our Thai mango salad makes a great accompaniment to Thai mains or will be a popular pick at any barbecue as it pairs really well with grilled meats and seafood. Or, just add some protein and you have yourself a sensational light dinner.

Provided by Anastasia

Categories Spinach Salad

Time 20m

Yield 4

Number Of Ingredients 17

Ingredients

4 cups baby spinach leaves
2 medium mangos - peeled, seeded, and diced
½ cup chopped fresh cilantro
1 small red chile pepper, cut into thin strips
sea salt and cracked black pepper to taste
2 leaf (blank)s kaffir lime leaves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon grated lime zest
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon minced fresh ginger
1 tablespoon finely chopped fresh lemongrass
1 small Thai chile, chopped
1 clove garlic, minced
1 teaspoon coconut sugar

Steps:

Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
Pour dressing over salad and toss well to combine. Serve immediately.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 23.6 g, Fat 14 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 754.9 mg, Sugar 17.7 g

MANGO SALAD WITH GRILLED SHRIMP

Mango Salad with Grilled Shrimp image

Categories Salad Fruit Shellfish Backyard BBQ Lime Mango Mint Shrimp Summer Grill Grill/Barbecue Healthy Jalapeño Cilantro Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 17

Ingredients

For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special Equipment
16 (8-inch) wooden skewers (optional)

Steps:

Make mango salad:
Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
Grill shrimp:
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
Prepare grill.
Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

Tips:

For the best flavor, use ripe mangoes. Unripe mangoes will be sour and not as sweet.
If you don't have time to grill the shrimp, you can cook them in a pan over medium heat until they are cooked through.
Be sure to use a good quality fish sauce. This will add a lot of flavor to the dish.
If you don't like spicy food, you can omit the chili peppers or reduce the amount.
This salad is best served fresh, but it can be made ahead of time and stored in the refrigerator for up to 2 days.

Conclusion:

This Thai Shrimp and Mango Pasta Salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful meal, give this salad a try!