Best 5 Thai Shrimp And Mango Pasta Salad Recipes

**Dish Introduction:**

Savor the vibrant flavors of Thailand with this tantalizing Thai Shrimp and Mango Pasta Salad recipe. This dish is a harmonious blend of sweet, sour, and savory flavors, featuring succulent shrimp, ripe mangoes, and tender pasta tossed in a tangy dressing. It's a perfect balance of textures, with the crunch of peanuts and the coolness of cucumber adding delightful contrasts to the soft shrimp and juicy mangoes. With a step-by-step guide and additional recipe variations, this article offers a comprehensive culinary journey for food enthusiasts seeking a delightful and refreshing meal.

**Additional Recipes:**

- **Thai Shrimp and Mango Salad:**
This classic Thai salad features succulent shrimp, ripe mangoes, and crisp vegetables tossed in a flavorful dressing.

- **Thai Shrimp and Mango Stir-Fry:**
Experience the dynamic flavors of Thailand in this stir-fry dish featuring succulent shrimp, sweet mangoes, colorful vegetables, and a savory sauce.

- **Thai Shrimp and Mango Curry:**
Indulge in the aromatic and creamy flavors of this Thai curry, where tender shrimp and ripe mangoes blend harmoniously in a mildly spicy coconut-based sauce.

- **Thai Mango Sticky Rice:**
Delight in the quintessential Thai dessert of sweet glutinous rice topped with juicy mango slices and drizzled with a rich coconut sauce.

These recipes offer a diverse range of Thai culinary experiences, from vibrant salads to comforting curries and delectable desserts. Each dish showcases the unique balance of flavors and textures that define Thai cuisine, making them perfect for a culinary adventure.

Here are our top 5 tried and tested recipes!

SHRIMP, MANGO AND PASTA SALAD

Shrimp, mango and pasta salad image

Make and share this Shrimp, mango and pasta salad recipe from Food.com.

Provided by Bekah

Categories Mango

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/4 lb fusilli, cooked and cooled (macaroni or penne would work too)
3 tablespoons mayonnaise
3 tablespoons water
2 tablespoons horseradish
2 tablespoons Dijon mustard
12 ounces peeled and cooked shrimp
1 red bell pepper, sliced
2 cups cubed mangoes (peaches are a good substitute if mangos aren't in season)
1 medium tomatoes, cubed
4 tablespoons fresh chives
4 cups salad greens (the ready to eat kind from a bag)

Steps:

Mix together mayonnaise, water, horseradish and mustard in mixing bowl.
Transfer half of the dressing to a salad bowl.
Pour prepared pasta in salad bowl and toss to combine with dressing.
Add shrimp to mixing bowl with remaining dressing and toss to cover.
Line two dinner plates with lettuce mix.
Spoon pasta on lettuce.
Place pepper slices over pasta and spoon shrimp and dressing on top.
Arrange mango on shrimp and top with tomato and chives.
(personally, I just mixed it all together!)
ENJOY!

Nutrition Facts : Calories 639.9, Fat 11.6, SaturatedFat 2, Cholesterol 336.9, Sodium 803.6, Carbohydrate 89, Fiber 9.7, Sugar 33.8, Protein 48

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.

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

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 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

Tips:

Use fresh ingredients: The fresher the ingredients, the better your pasta salad will taste. This is especially important for the shrimp and mango, as they should be ripe and flavorful.
Cook the shrimp properly: The shrimp should be cooked until it is pink and opaque, but not overcooked, or it will become tough. You can cook the shrimp in a variety of ways, such as boiling, steaming, or grilling.
Use a good quality pasta: The type of pasta you use will also affect the taste of your salad. Choose a pasta that is made with high-quality ingredients and that has a good texture. Some good options include penne, fusilli, or rotini.
Make the dressing ahead of time: The dressing can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to assemble the salad.
Chill the salad before serving: The salad should be chilled for at least 30 minutes before serving. This will help the flavors to meld and will make the salad more refreshing.

Conclusion:

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. With its combination of sweet, sour, and savory flavors, this salad is sure to please everyone at your table.