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Vietnamese Green Mango Salad With Shrimp Recipe

Gỏi Tôm Xoài Recipe (Vietnamese Mango Salad with Shrimp)

Gỏi tôm xoài, or Vietnamese green mango salad with shrimp, is a must-try Vietnamese delicacy packed with tons of flavors. Let this simple and tasty dish bring a breath of fresh air to your daily salad rotation!
5 from 2 votes
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Course: Appetizer, Main Course
Cuisine: Vietnamese
Keyword: Gỏi Tôm Xoài, Vietnamese Mango Salad with Shrimp
Level of Difficulty: Easy
Dietary Preference: Gluten-free
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3 servings
Calories: 255kcal

Equipment

  • Knife
  • Chopping Board
  • Peeler
  • Food Prep Gloves
  • Small Pot
  • Mixing Bowl

Ingredients

  • 1 green mango About 500 grams or 1.1 pounds
  • 0.44 pounds of shrimp
  • 0.22 pounds of cilantro
  • 0.22 pounds of spearmint
  • 1 onion
  • 1 shallot
  • 1 ginger root
  • 1 cowhorn pepper
  • 4 teaspoons of mayonnaise
  • 0.35 ounces of roasted peanuts
  • 0.1 ounces of fried shallots
  • 2 teaspoons of fish sauce
  • 5 teaspoons brown sugar, divided
  • 3 teaspoons chili sauce
  • 3 teaspoons ketchup
  • 2 teaspoons salt
  • 0.33 teaspoon mustard
  • 2 teaspoons of vinegar
US Customary - Metric

Instructions 

  • Wash the vegetables thoroughly.
    Clean the shrimp. Then, devein and remove their heads.
    Clean The Shrimp
  • Peel the skin off the ginger and julienne it. Remove the seeds from the cowhorn pepper. Next, cut the pepper into thin slices. Thinly slice the shallot and half an onion.
    Shallot And Half An Onion
  • Peel the mango and julienne it into long and thin sticks using the vegetable peeler.
    Peel The Mango
  • Put the shredded mango in a mixing bowl and add the following ingredients: ginger, cowhorn pepper, shallot, and sliced onion.
    Save a little bit of ginger for steaming the shrimp later.
    Season the mixture with brown sugar and salt. Wearing food prep gloves, toss all the ingredients until well combined.
    Let the salad rest for 10 minutes.
    Mix The Salad
  • Place the shrimp in a small bowl. Add the remaining half of the onion and some ginger slices to the bowl. Steam the shrimp for 10 minutes on medium heat.
    Steam The Shrimp
  • After boiling, take the shrimp out of the steamer pot. Set aside and allow them to cool.
    Take The Shrimp Out
  • After marinating, continue to add vinegar, fish sauce, and brown sugar to the salad.
    Shred the cilantro and spearmint. Then, add them to the mixing bowl along with fried shallots and roasted peanuts.
    Toss all the ingredients well to combine. Next, transfer the salad to the middle of a plate.
    Add More Vegetables To The Salad
  • Once the shrimp have come to room temperature, peel and cut them in half lengthwise. Place the peeled shrimp around the salad.
    Peel The Shrimp
  • Mix the mayonnaise, chili sauce, ketchup, and mustard in a small bowl. Stir until they blend into an orange-ish mixture.
    Mix The Mayonnaise
  • Drizzle the sauce over the shrimp. Garnish the dish with more cilantro and spearmint. Enjoy!
    Cilantro And Spearmint

Video

Notes

  • The total time is based on 3 servings.
  • You can keep the leftover salad in the fridge for about 1 to 2 days.
  • Bánh phồng tôm (prawn crackers) are the best side treat to enjoy with gỏi tôm xoài.
  • Dried shrimp is an acceptable alternative to fresh shrimp.
  • Besides green mango, you can try this recipe with green papaya.
  • If you want to transform this salad into a filling main dish, you can add boiled pork belly slices.

Nutrition

Calories: 255kcal | Carbohydrates: 32g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 2094mg | Potassium: 831mg | Fiber: 6g | Sugar: 21g | Vitamin A: 4470IU | Vitamin C: 49mg | Calcium: 180mg | Iron: 3mg