Spicy Shrimp & Mangosteen Salad
Juicy grilled shrimp tossed with sweet, tangy mangosteen segments and fresh herbs in a fiery lime dressing. This vibrant salad balances heat, sweetness, and citrusy brightness for a refreshing meal that tastes like summer on a plate.
For 4 servings
- prep · ~10 min
Prepare the mangosteen and aromatics.
1.Use a sharp knife to score the mangosteen rind around the equator, then twist and lift off the top half.2.Gently remove the white segments, discarding any seeds and the bitter rind.3.Thinly slice the shallots and finely slice the bird's eye chilies.4.Tear the mint leaves and roughly chop the cilantro. - mix · ~2 min
Make the dressing.
1.In a small bowl, combine fish sauce, lime juice, and coconut sugar.2.Stir vigorously until the sugar completely dissolves.3.Add the sliced bird's eye chilies and stir to infuse the heat. - grill · ~6 min
Season and grill the shrimp.
1.Pat the shrimp completely dry with paper towels.2.Toss the shrimp with vegetable oil and a pinch of salt in a bowl.3.Heat a grill pan over high heat until smoking hot.4.Grill shrimp in a single layer for 2-3 minutes per side until pink and slightly charred.TIPDon't overcrowd the pan — grill in two batches if needed to get a good char. - assemble · ~2 min
Toss the salad.
1.In a large mixing bowl, combine mangosteen segments, sliced shallots, mint, and cilantro.2.Pour half the dressing over the fruit and herbs and toss gently.3.Add the hot grilled shrimp and the remaining dressing.4.Toss once more to coat everything evenly. - serve · ~1 min
Garnish and serve immediately.
Transfer the salad to a serving platter or individual plates. Scatter the crushed roasted peanuts generously over the top. Serve right away while the shrimp are still warm.
TIPServe within minutes for the best contrast between warm shrimp and cool fruit.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp completely dry before grilling to ensure a nice char and avoid steaming.
- 2Grill shrimp in a single layer and don't overcrowd the pan; work in batches for best browning.
- 3Score mangosteen around the equator with a sharp knife, then twist to open cleanly.
- 4Taste the dressing before adding all the chilies; adjust heat to your preference.
- 5Toss salad gently to avoid crushing delicate mangosteen segments.
- 6Serve immediately after tossing to keep the contrast of warm shrimp and cool fruit.
- 7Crush peanuts with a mortar and pestle or in a zip-top bag with a rolling pin for even crumble.
Adapt it for your goals.
Low-oil
Skip the oil and grill the shrimp in a non-stick pan or on a grill mat to reduce fat without losing the char.
high proteinHigh-protein
Add 200g of toasted coconut flakes and an extra 100g of shrimp to boost protein and texture.
veganVegan
Replace shrimp with grilled firm tofu or king oyster mushrooms, and use soy sauce or tamari instead of fish sauce for a plant-based version.
jainJain
Omit the shallot and garlic if present, skip the shrimp, and use a pinch of asafoetida in the dressing for a Jain-friendly salad.
Why this is on our healthy list.
Lean Protein Source
Shrimp provides high-quality, low-fat protein essential for muscle repair and satiety.
Rich in Antioxidants
Mangosteen contains xanthones, powerful antioxidants that support overall cellular health.
Vitamin C Boost
Lime juice and fresh herbs add vitamin C, which aids immunity and iron absorption.
Healthy Fats from Peanuts
Roasted peanuts contribute monounsaturated fats and vitamin E for heart health.
Low in Added Sugar
The dressing uses a minimal amount of coconut sugar, relying on mangosteen's natural sweetness.
Frequently asked questions
Yes, but thaw them completely in the fridge overnight and pat very dry before grilling to avoid excess moisture.
