Spicy prawn mango summer salad with stepwise pictures: A simple, hearty 15 minutes summer salad. Wherein refreshing juicy mangoes and cooked prawns are tossed with a tangy, slightly spicy lime dressing. YUM!! Here is how to make prawn mango salad with simple steps.
Ingredients
Detailed measurements and instructions can be found in the printable recipe card at the bottom of the page.
- Prawns/shrimps– Boiled, grilled, or fried. I have used medium-sized tiger prawns to make this summer salad. Use any variety or any size of shrimps you like. If you like you can chop them as well.
- Mango– Fresh, firm, sweet, juicy mangoes cut into small cubes.
- Red onion– The sharpness of this goes very well
- Sauce– red chili sauce
- Garlic– minced or finely chopped
- Lime juice– Fresh lime juice is a must. You need the juice of approximately 1 lime.
- Herbs: Fresh coriander and mint leaves, chopped
- Spices– Long red chili and a bit of chili powder (I have used Kashmiri chili powder, non-spicy)
- Seasoning– Salt and pepper
Instructions
- Put the red chili sauce, minced garlic, chopped red chili, red chili powder, crushed black pepper, salt, chopped coriander and mint leaves in a small bowl. Mix well and set aside.
- Combine mango cubes, prawns, and onion together in a platter.
- Pour the dressing over the salad. Toss to combine and serve.
I have shared a simple prawn pulao recipe. If you like you can check that.
Serving Suggestions
- This prawn mango summer salad tastes great as a light lunch or as a side salad. It could also be served over some lettuce or salad greens.
- It tastes best when freshly made. However, it can be made a few hours ahead. Just store mango cubes, cooked prawns, and dressing separately. When ready to serve, add freshly sliced onions and toss everything together to combine.
Few More Summer Salads
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Spicy Prawn Mango Summer Salad
A 15-minute hearty, tropical salad packed with refreshing summer flavors. That tastes delicious as a side dish or light lunch.
Servings2 people
INGREDIENTS ( 1 CUP = 240 ML )
For Salad
- 8 medium-sized cooked prawns/shrimps peeled, deveined, tails intact
- 2 medium-sized mango cut into small cubes
- ½ medium-sized red onion thinly sliced
For Dressing
- 1 tbsp red chili sauce
- 2 tbsp lime juice fresh
- 2 garlic cloves minced
- 1 long red chili chopped
- ⅙ tsp red chili powder
- ¼ tsp black pepper crushed
- Salt as required
- 1 tbsp fresh mint leaves chopped
- 2 tbsp fresh coriander/cilantro chopped
INSTRUCTIONS
- Put the red chili sauce, minced garlic, chopped red chili, red chili powder, crushed black pepper, salt, chopped coriander, and mint leaves in a small bowl. Mix well and set aside.
- Combine mango cubes, prawns, and onion together in a platter.
- Pour the dressing over the salad. Toss to combine and serve.
Notes
- Prawns/shrimps– Boiled, grilled, or fried. I have used medium-sized tiger prawns to make this summer salad. Use any variety or any size of shrimps you like. If you like you can chop them as well.
- For the best texture use ripe mangoes that are firm.
- Substitute lime with lemon, if lime is not available.
- Adjust chili as per your tolerance.
- Serving: It tastes great as a light lunch or as a side salad. It could also be served over some lettuce or salad greens.
- It tastes best when freshly made. However, it can be made a few hours ahead. Just store mango cubes, cooked prawns, and dressing separately. When ready to serve, add freshly sliced onions and toss everything together to combine.
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