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5 from 1 vote

Malaysian Shrimp & Mango Salad with Spring Veggies, Peanut & Lime

Take a quick trip down the produce aisle to get everything you need for this colorful, crunchy salad. Tasty pre-cooked shrimp makes it a delicious, light meal.
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: Asian
Servings: 4 servings


  • 1 lb cooked shrimp tails removed
  • 2 cups snap peas
  • 2 cups shredded carrots
  • 2 red peppers thinly sliced
  • 1 large mango diced
  • 3/4 cup thinly sliced radish
  • 1/2 cup sliced scallions
  • 1/4 cup chopped mint
  • 1 lime zested and juiced
  • 2 tbs extra virgin olive oil
  • 3/4 tsp kosher salt
  • 1/2 cup chopped peanuts
  • 6 sliced lime wedges sliced on the side


  • Combine shrimp, snap peas, carrots, red peppers, mango, radish, scallions, mint, lime, olive oil and salt.
  • Garnish with peanuts and serve with additional lime wedges.

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