Spicy Shrimp & Mangosteen Salad
This vibrant Thai-inspired salad perfectly balances the natural sweetness of mangosteen with succulent shrimp, fresh herbs, and a zesty, spicy lime-fish sauce dressing. It's a light, refreshing, and intensely flavorful dish ideal for a quick meal.
For 2 servings
If shrimp are not pre-cooked, quickly boil or steam them until pink and opaque (about 2-3 minutes), then immediately plunge into an ice bath to stop cooking. Drain well and pat dry. Cut larger shrimp in half if desired.
Prepare the mangosteen by carefully scoring around the middle and twisting to separate the halves. Gently remove the white, juicy segments. Discard any seeds.
In a small bowl, whisk together the fresh lime juice, fish sauce, palm sugar (or brown sugar), minced garlic, and minced Thai bird's eye chilies until the sugar is fully dissolved. Taste and adjust for your preferred balance of sweet, sour, salty, and spicy.
In a large mixing bowl, combine the cooked shrimp, mangosteen segments, thinly sliced red onion, halved cherry tomatoes, diced English cucumber, chopped cilantro, and chopped mint leaves.
Pour the prepared dressing over the ingredients in the large bowl. Gently toss everything together until all components are evenly coated.
Let the salad sit for 5-10 minutes at room temperature. This allows the flavors to meld and the vegetables to slightly soften, absorbing the dressing.
Divide the salad between two serving plates or bowls. Garnish generously with crushed roasted peanuts before serving immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly cooked shrimp, avoid overcooking them; they should be just pink and firm. Overcooked shrimp become rubbery.
- 2Mangosteens can be tricky to open. A sharp paring knife can help score the rind, then use your thumbs to pry it open. Be careful not to stain clothes with the purple rind.
- 3Always taste your dressing before adding it to the salad. Adjust the lime juice for tang, fish sauce for saltiness/umami, sugar for sweetness, and chilies for heat to suit your preference.
- 4If you prefer a milder salad, remove the seeds from the chilies or use fewer chilies. For more heat, add an extra chili or a pinch of red pepper flakes.
Adapt it for your goals.
Protein Swap
Substitute shrimp with grilled chicken breast, seared scallops, or pan-fried tofu for a different protein profile. Ensure the protein is cooked and cooled before adding to the salad.
Fruit AlternativeFruit Alternative
If mangosteens are out of season or unavailable, fresh lychees, rambutan, or even ripe mango can be used as a sweet, juicy alternative.
Nut Free OptionNut-Free Option
For those with nut allergies, omit the crushed peanuts and instead garnish with toasted sesame seeds or crispy fried shallots for added texture and flavor.
Why this is on our healthy list.
Rich in Antioxidants
Mangosteen is packed with xanthones, powerful antioxidants that help combat free radicals and reduce oxidative stress in the body.
Lean Protein Source
Shrimp provides an excellent source of lean protein, essential for muscle repair and growth, without adding excessive fat or calories.
Vitamin and Mineral Boost
This salad is rich in Vitamin C from lime and mangosteen, Vitamin K from herbs, and various minerals, supporting immune function and overall health.
Frequently asked questions
While best enjoyed fresh, you can prep the shrimp and vegetables, and make the dressing separately up to a day in advance. Combine and toss the salad just before serving to prevent the ingredients from becoming soggy.
