Mango Shrimp Noodle Salad Recipe
This mango shrimp noodle salad recipe is light, refreshing, and has a delicious flavor in each bite! Cooked shrimp are tossed with rice noodles, greens, and ripe juicy mango and tossed with a flavorful vinaigrette dressing.
A simple, easy, and quick lunch or dinner that takes under 30 minutes to prepare! It’s the perfect lunch or light dinner, especially for warm days. Follow along with our step-by-step directions below.
Want more modern salad recipes? Try our cottage cheese Caprese salad, dense bean salad with rotisserie chicken, and our favorite copycat Costco tortellini pasta salad.
If you’re looking a tasty salad with just the right combination of sweet and savory flavors, this delicious shrimp mango salad with rice noodles is the perfect dish. It’s perfect to make as the days get warmer, and has lots of topical flavor from the fresh mango and the lime vinaigrette.
Start by cooking your shrimp for a few minutes, and tossing it with fresh rice noodles, crisp greens, and a zesty lime dressing. It makes a great light meal, or can also be served potluck-style as a side salad. It’s a fun twist on classic shrimp salad, bolder and better!
Notes from Our Modern Kitchen
- This easy mango shrimp salad is light, flavorful, and SO good.
- Ready in about 20 minutes, it’s a fantastic last-minute meal idea when you have shrimp.
- It’s versatile: see our additions and suggestions below.
- Can be served warm or cold, for whatever occasion you prefer.
- Cooks of any skill level can make this recipe by following our step-by-step instructions below to make this today.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
The base of this salad is nice noodles and mixed greens, which add a really nice sweet crunch. I also use fresh mango, diced right from ripe juicy mangoes. I finish the salad off with fresh cilantro, which gives each bite an herby pop of flavor.
You can use fresh or frozen and thawed shrimp, either will work great. Just be sure to buy peeled and deveined shrimp if you want to make this recipe in under 30 minutes, as it could take extra time to peel the shrimp.
And for the lime vinaigrette dressing, you’ll need fresh limes, minced garlic, olive oil, Dijon mustard, and a little honey for some added sweetness.
Additions and Substitutions
Instead of mixed greens you can use massaged kale, butter lettuce, lightly sauteed cabbage, or baby spinach.
You could also make the dressing with fresh lemon juice, orange juice, or white wine vinegar.
Add in other fresh vegetables to customize it! Try bell peppers, snap peas, hearts of palm, red onion, roasted peppers, or radicchio.
If you don’t like the taste of cilantro, you can omit it… or substitute parsley instead.
How To Make This Recipe
Step 1: Cook rice noodles according to package directions. Drain, rinse under cool water, drain again, and set aside.
Step 2: Cook shrimp – saute peeled and deveined shrimp in a hot pan with a little oil for 2–3 minutes per side, just until pink and opaque. Set aside.
Step 3: In a large bowl, assemble the greens, cooked noodles, diced mango, and shrimp.
Step 4: In a small mixing bowl or mason jar, add the dressing ingredients together and mix well to combine.
Step 5: Pour the dressing over the salad, toss well, and serve immediately.
Expert Tips
- Be sure the shrimp are peeled and deveined before cooking.
- This salad can be served warm or cold, depending on the occasion. If serving warm, be sure to serve just after cooking the shrimp and rice noodles.
- You can substitute any protein in this salad! Thinly sliced steak, chicken, or crispy tofu would be great substitutions.
More Modern Salad Recipes
- Sub in a Tub Salad Recipe
- Watermelon Goat Cheese Salad Recipe
- Meal Prep Cottage Cheese and Beef Salads
- Rotisserie Chicken Bean Salad
- Copycat CPK Thai Crunch Salad Recipe
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Our NEW book is here! One Ingredient, Five Ways showcases new ways to cook seasonal produce.
Follow us on social & share what you made!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Our NEW book is here! One Ingredient, Five Ways showcases new ways to cook seasonal produce.
Mango Shrimp Noodle Salad
Ingredients
- 8 ounces rice noodles
- 8 ounces shrimp peeled and deveined
- 1 mango peeled and diced
- 4 cups greens
- 2 tablespoons cilantro
- 2 limes juiced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dijon mustard
- 1 teaspoon honey
Method
- Cook rice noodles according to package directions. Drain, rinse under cool water, drain again, and set aside.
- Cook shrimp – sauté peeled and deveined shrimp in a hot pan with a little oil for 2–3 minutes per side, just until pink and opaque. Set aside.
- In a large bowl, assemble the greens, cooked noodles, diced mango, and shrimp.
- In a small mixing bowl or mason jar, add the dressing ingredients together and mix well to combine.
- Pour the dressing over the salad, toss well, and serve immediately.
Nutrition
Private Notes
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