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Vietnamese shrimp salad (Gỏi Xoài) is made with green mango and it is refreshingly delicious

Vietnamese Mango Shrimp Salad (G?i Xoài)

Holly Ford
This Vietnamese mango shrimp salad presents a beautiful presentation on any table or to enjoy as a simple lunch on its own.
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Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Salad
Cuisine Vietnamese
Servings 4


  • 1 lb shrimp peeled and cleaned
  • 2 green mangoes peeled and shredded
  • 1 small carrot peeled and shredded
  • 5-6 Thai basil leaves julienne
  • 1-2 red chili sliced
  • 4 tbsp chopped cilantro
  • 4 tbsp chopped roasted peanuts
  • a handful fried shallots optional
  • 1-1/2 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 1/2 lime juiced
  • 2-3 tbsp fried shallots


  • In a simmering boiling water, poach shrimps until fully cooked. Drain and set aside.
  • In a large bowl, combine shredded mangoes, shrimps, carrot, herbs, chili, and peanuts.
  • In a small bowl, combine fish sauce and sugar to make the dressing. Dissolve the sugar completely.
  • Add the dressing to the salad mixture and the lime juice; toss well. Taste and adjust the seasoning according to your taste. Sprinkle with the fried shallots and serve!


Keyword green mango, palm sugar, shrimp, shrimp salad, Thai basil, vietnamese mango salad, vietnamese mango shrimp salad
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