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Hey there, it’s Melissa from The Sweet Escape with a super easy, fresh recipe to squeeze in before summer fades away. If the season has you feeling like you need a little break from the heavier fare—think burgers and BBQ staples—this Cucumber Mango Shrimp Salad is just what the doctor ordered. It’s bright, colorful, and packed with fresh flavors that bring summer right back to your table.
Perfect as a light lunch, a make-ahead side for your next barbecue, or even a crowd-pleasing dish at your next get-together, this salad combines crisp cucumbers, juicy mango, and tender shrimp all tossed in a tangy, slightly spicy dressing. Don’t worry if you want to swap out the shrimp—chickpeas, grilled chicken, or tofu work beautifully here too.
If you haven’t used a spiralizer yet, this recipe is a great excuse to try one out. They come in all shapes and sizes and once you get going, you’ll find tons of creative ways to use it beyond this salad. Let’s dive in.
Key Ingredients
This salad is all about fresh, vibrant ingredients that highlight the best of summer’s bounty. Crisp English cucumbers provide a cool, refreshing crunch, while sweet, juicy mango strips add a burst of tropical flavor and beautiful color. The shrimp bring a tender, protein-packed touch that’s quick to cook and perfect for warmer days.
For the dressing, a blend of sweet chili sauce and fish sauce creates a balance of sweet and savory with a hint of tang from rice wine vinegar. Fresh garlic and olive oil add depth and richness, while a sprinkle of chopped mint leaves on top gives the salad a bright, herbaceous finish.
If you don’t eat seafood, no worries. This salad is incredibly versatile—swap the shrimp for grilled chicken, tofu, or even chickpeas to keep it just as delicious and satisfying.
How to Make Cucumber Mango Shrimp Salad
This salad is surprisingly quick to put together, and once you get the hang of the spiralizer, it’s almost effortless.
- Start by heating a tablespoon of olive oil in a pan over medium heat. Add the chopped garlic and cook until fragrant. Then add the shrimp and cook for about 3-4 minutes on each side until they turn pink and are cooked through. Alternatively, you can grill the shrimp on kabob sticks over the BBQ for a nice smoky flavor.
- While the shrimp cooks, spiralize the cucumbers and red onion into long, thin ribbons. Peel, core, and cut the mango into thin strips as well.
- In a large bowl, whisk together the remaining olive oil, sweet chili sauce, fish sauce, rice wine vinegar, and a pinch of salt to make the dressing.
- Add the cooked shrimp, spiralized cucumbers, red onion, and mango strips to the bowl with the dressing. Toss everything gently to combine and coat all the ingredients.
- Finish the salad by sprinkling chopped fresh mint on top for a bright, fresh burst of flavor.
Serve chilled or at room temperature and enjoy the refreshing mix of flavors and textures.
Cucumber Mango Shrimp Salad
Recipe Type:
Entree
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Servings:
10
Ingredients
- 2 cloves of garlic (chopped)
- 400 grams shrimp, cleaned and deveined
- 1 large mango
- 3 english Cucumbers
- 1 medium Red Onion
- 2 teaspoons Olive Oil
- 2 tablespoons Chilli Thai Sweet Sauce
- 1 teaspoon Fish Sauce
- 1 tablespoon Rice Wine Vinegar
- Salt and Pepper to taste
- Mint Leaves Chopped for topping
Instructions
- In a pan on the stove top heat 1 tablespoon of oil with two cloves of chopped garlic on medium heat
- Fry shrimp for 3-4 minutes on each side till they are cooked or alternatively put on kabob sticks and grill on BBQ for 2-3 minutes on each side or until pink. Set aside when cooked.
- Spiralize cucumbers
- Spiralize red onion
- Peel, core and cut mango in long thin strips
- In bowl whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing
- Add shrimp, mangoes, cucumbers and onions into a bowl
- Drizzle with dressing & toss
- Add mint garnish
The Perfect Wine Pairing for Your Summer Salad
Wondering what the best Chardonnay under $20 is to pair with this bright and fresh cucumber mango shrimp salad? Kendall-Jackson Vintner’s Reserve Chardonnay fits the bill perfectly. Its crisp acidity and vibrant citrus notes bring out the freshness in the cucumbers and mango, while its subtle creamy texture complements the shrimp and tangy dressing beautifully.
This Chardonnay strikes the ideal balance of flavor and affordability, making it a go-to choice for a light summer meal like this. Enjoy a glass alongside your salad and savor how the wine enhances every bite.
FAQs
Can I make this salad ahead of time?
Absolutely! Prepare the dressing and chop the ingredients in advance, but toss the shrimp and salad together just before serving to keep everything fresh and crisp.
What if I don’t have a spiralizer?
No worries! You can thinly slice the cucumbers and red onion with a knife or use a vegetable peeler to create ribbons. The texture will still be delicious.
Can I substitute the shrimp?
Yes! Grilled chicken, tofu, or chickpeas all work well as protein swaps in this salad.
How spicy is the dressing?
The dressing has a mild kick from the sweet chili sauce, but it’s not overly spicy. Adjust the amount of chili sauce to suit your taste.
What’s the best way to store leftovers?
Keep any leftovers in an airtight container in the refrigerator and enjoy within a day or two for the freshest flavor and texture.
