Curried Shrimp with Green Mango Salad

Green (unripe) mango is not as sweet as it is when it ripens, so it has a much smaller glycemic impact and gives this salad a tangy taste. Madras curry powder is hotter and more nuanced than regular curry powder. The chili paste adds more heat.

Chef Simpson Wong

  • Enlarge Thumbnail for Curried Shrimp with Green Mango Salad
    • Phases34
    • 4
    • 30 Minutes
    • 1 Hour
    • 2 Minutes
    • 1 Hour, 32 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 14g
    • 16g
    • 2g
    • 6g
    • 18g
    • 240


  • Shrimp and marinade:
  • 2 teaspoons Madras curry powder
  • 1 cup holy (Thai) basil
  • 1 cup chopped cilantro leaves
  • 1 tablespoon fish sauce (nam pla)
  • ¼ cup canola oil
  • 16 medium shrimp, shelled and defined
  • Mango salad:
  • 2 cups thinly sliced green (unripe) mango
  • 4 radishes, trimmed and thinly sliced
  • 1 tablespoon fresh-squeezed lime juice
  • 1 tablespoon fish sauce (nam pla)
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon chili paste, optional


  1. Place the curry powder, basil, cilantro, 1 tablespoon of fish sauce and canola oil in a food processor and pulse to blend well. Pour into a bowl and add the shrimp. Marinate for 1 hour at room temperature.

  2. In a medium bowl, toss together the mango, radishes, lime juice, 1 tablespoon of fish sauce, olive oil and chili paste (if using). Divide the salad into four portions and place each on a plate.

  3. Preheat the grill to medium-high. Grill the shrimp for about 1 minute on each side.

  4. To serve, place 4 shrimp on top of each portion of mango salad.