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Vietnamese Green Mango Salad With Shrimp Recipe

Vietnamese Green Mango Salad With Shrimp (Gỏi Tôm Xoài)

Vietnamese green mango salad with shrimp is a must-try Asian delicacy packed with tons of flavors. Let this simple and tasty dish bring a breath of fresh air to your daily salad rotation!
5 from 2 votes
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Course: Appetizer, Side Dish
Cuisine: Vietnamese
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3 servings
Calories: 255kcal

Ingredients

  • 1 green mango (about 500 grams or 1.1 pounds)
  • 0.44 pounds (200 grams) of shrimp
  • 0.22 pounds (100 grams) of cilantro
  • 0.22 pounds (100 grams) of spearmint
  • 1 onion
  • 1 shallot
  • 1 ginger root
  • 1 cowhorn pepper
  • 4 teaspoons (20 milliliters) of mayonnaise
  • 0.35 ounces (10 grams) of roasted peanuts
  • 0.1 ounces (2 grams) of fried shallots
  • 2 teaspoons (10 milliliters) of fish sauce
  • 5 teaspoons brown sugar, divided
  • 3 teaspoons chili sauce
  • 3 teaspoons ketchup
  • 2 teaspoons salt
  • 0.33 teaspoon mustard
  • 2 teaspoons (10 milliliters) of vinegar

Instructions 

  • Wash the vegetables thoroughly.
  • Clean the shrimp. Then, devein and remove their heads.
    Clean The Shrimp
  • Peel the skin off the ginger and julienne it.
  • Remove the seeds from the cowhorn pepper. Next, cut the pepper into thin slices.
  • Thinly slice the shallot and half an onion.
    Shallot And Half An Onion
  • Peel the mango and julienne it into long and thin sticks using the vegetable peeler.
    Peel The Mango
  • Put the shredded mango in a mixing bowl and add the following ingredients: ginger, cowhorn pepper, shallot, and sliced onion.
  • Save a little bit of ginger for steaming the shrimp later.
  • Season the mixture with brown sugar and salt. Wearing food prep gloves, toss all the ingredients until well combined.
  • Let the salad rest for 10 minutes.
    Mix The Salad
  • Place the shrimp in a small bowl. Add the remaining half of the onion and some ginger slices to the bowl.
  • Steam the shrimp for 10 minutes on medium heat.
    Steam The Shrimp
  • After boiling, take the shrimp out of the steamer pot. Set aside and allow them to cool.
    Take The Shrimp Out
  • After marinating, continue to add vinegar, fish sauce, and brown sugar to the salad.
  • Shred the cilantro and spearmint. Then, add them to the mixing bowl along with fried shallots and roasted peanuts.
  • Toss all the ingredients well to combine. Next, transfer the salad to the middle of a plate.
    Add More Vegetables To The Salad
  • Once the shrimp have come to room temperature, peel and cut them in half lengthwise.
  • Place the peeled shrimp around the salad.
    Peel The Shrimp
  • Mix the mayonnaise, chili sauce, ketchup, and mustard in a small bowl. Stir until they blend into an orange-ish mixture.
    Mix The Mayonnaise
  • Drizzle the sauce over the shrimp.
  • Garnish the dish with more cilantro and spearmint. Enjoy!
    Cilantro And Spearmint

Video

Notes

  • The total time is based on 3 servings.
  • You can keep the leftover salad in the fridge for about 1 to 2 days.
  • Banh Phong Tom (prawn crackers) are the best side treat to enjoy with Goi Tom Xoai.
  • Dried shrimp is an acceptable alternative to fresh shrimp.
  • Besides green mango, you can try this recipe with green papaya.
  • If you want to transform this salad into a filling main dish, you can add boiled pork belly slices.

Nutrition

Calories: 255kcal | Carbohydrates: 32g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 2094mg | Potassium: 831mg | Fiber: 6g | Sugar: 21g | Vitamin A: 4470IU | Vitamin C: 49mg | Calcium: 180mg | Iron: 3mg