Last Updated on November 3, 2026 by Sabrina Currie
Ginger, lime and sweet chili make a quick, punchy dressing for this Thai prawn salad with mango and spot prawns. Creamy avocado, ripe mango and crunchy peanuts get tossed with sweet West Coast prawns and loads of fresh herbs. It's light enough for a summer lunch, hearty enough for dinner, and on the table in about 20 minutes.
Why I Made This Recipe
I've been lucky enough to travel to Thailand a few times, and every trip I come home wowed by the food. Fresh seafood, piles of herbs, spicy chilis, bright ginger and lemongrass, I love it all! This salad is my West Coast take on those flavours, made with ingredients you can find at most grocery stores here.
If you like this, also check out Spicy Mango Kani Salad, herb loaded Thai Flank Steak Salad and this collection of the Best Thai seafood recipes.
If you've got lots of prawns, try my favorite creamy prawn chowder, Mexican-style prawn tostadas, prawn bruschetta, or check out this collection of the best spot prawn recipes for whole prawns or tails.
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Recipe Ingredients
This is my go-to salad for hot summer days when you want something fresh and bold. The dressing takes a few shortcuts, like sweet chili sauce in place of sugar and fresh chilis, so you don't need a trip to a specialty store.
This uses few but flavorful ingredients. Have a look, I bet you have a few in your fridge and pantry already.
- Prawns - The star of the show. I use wild BC spot prawns, but any good shrimp or prawns will work. I also love side stripe shrimp, which are fished locally off the BC coast. I grew up fishing shrimp and prawns in the Pacific Northwest and the wild ones really do have more flavour than farmed. Buy them cooked to save time, or cook your own using my method below.
- Basil and Cilantro - Fresh herbs are a must here. Dried herbs just won't work in this recipe. If you can only find one, use more of it.
- Fish Sauce - Think of it as the Thai version of anchovies. Yes, it's pungent straight from the bottle, but a spoonful adds a salty, savory depth you can't get any other way. I wouldn't skip it.
- Sweet Chili Sauce - This takes the place of sugar and fresh chilis and is easy to find at almost any grocery store. Use up the leftovers as a dip for chicken fingers, spring rolls or these Shrimp Salad Rolls.
See recipe card for quantities.
How To Cook Spot Prawns
You can buy cooked prawns or shrimp to keep this super quick, but cooking your own only takes a few minutes. Fresh BC spot prawns have a short season in May and June, and you can often fine fresh local shrimp throughout the year. When not in season, you can find flash-frozen shrimp and prawns at any good market or fishmonger. To thaw frozen prawns, leave them in the fridge overnight to thaw, or put the sealed container in in a sink of cool water.
- Remove the heads. If your prawns are live and you won't be cooking them within the hour, twist the heads off right away. The heads release an enzyme that turns the meat mushy, which is the last thing you want after splurging on spot prawns. Watch your fingers, the pointy nose end is sharp. Rubber dishwashing gloves are perfect for this job.
- Boil. Bring a large pot of water to a rolling boil and salt it until it's about as salty as the sea, about 1 tablespoon for every 2 litres/2 quarts. Add the prawns and cook just until they are pink, opaque, and starting to float, about 2 minutes. Small shrimp may be done in as little as 1 minute.
- Chill. Drain and plunge them into ice water to stop the cooking. They keep cooking in the shell, so it's better to pull them a little early than too late.
- Peel. Once they're cool, peel them (see the photos in the FAQ below) and keep them in the fridge until you're ready to toss the salad.
Tip: Don't throw out the heads and shells! Place them in a pot with water (and maybe a little onion, celery and carrot) and simmer for an hour to make a quick and easy seafood stock for a creamy prawn chowder. Or freeze the shells to make it later.
Step-by-Step Instructions
This couldn't be easier. Just mix the dressing, chop your veggies and toss! Here are some photos to show how I zest and juice the lime.
Step 1. Zest the lime with a microplane or the small side of a box grater. Be sure to zest it before you cut it in half to juice it. Then peel the ginger and grate it too.
Step 2. Cut the lime in half and juice it by squeezing the rind with one hand while you twist a fork in the flesh with the other. Or use a juicer if you have one. Add the rest of the dressing ingredients and mix well.
Step 3. Cut up your vegetables, mango and herbs and add them to a large bowl.
Step 4. Drizzle with half of the dressing and toss gently, then add the prawns and remaining dressing and toss once more to coat.
To Serve: Heap the salad into bowls, top with chopped peanuts and serve with lime wedges.
Pro Tip: This salad greens will wilt if it's dressed too far ahead, so toss it with the dressing no more than 15 minutes before serving. The dressing itself can be made a day ahead and stored covered, in the fridge.
Substitutions + Variations
There are a few ingredient swaps you can make to Thai prawn salad if needed.
- Protein - Swap in whatever good shrimp you can find or choose another protein altogether. Cubed firm tofu, chopped scrambled egg, flaked salmon, cod or halibut, leftover shredded chicken or sliced steak are all tasty in this salad.
- Sweet Chili Sauce - If you don't have sweet chili sauce, mix 1 teaspoon of hot chili sauce (like sambal oelek) with 1 tablespoon of sugar and 1 tablespoon of water.
- Fish Sauce - I really think you should use it, but if you don't have any, use ½ teaspoon of extra salt instead and adjust to taste.
- Herbs - Fresh herbs are essential, but if you don't have basil or cilantro, mint, parsley, green onions or chives will step in nicely.
Want to change it up to make this vegetarian or a full meal? Here are a few variations to try.
- Vegetarian - Leave out the fish sauce and use ½ teaspoon of salt instead. Swap the prawns for cubed firm tofu, cooled and diced scrambled eggs or add extra peanuts.
- Thai Shrimp Noodle Bowl - Cook, rinse and cool rice noodles as per package instructions. Place 1 cup of rice noodles in the bottom of each bowl and top with prawn salad and dressing for a main course noodle bowl.
- Thai Fish Salad - No shrimp? No problem! Almost any cooked fish is excellent in this salad. My favorites include cooked, flaked snapper and halibut, salmon, scallops and chopped lobster. Sub an equivalent amount of seafood for the prawns.
Storage
Thai prawn salad is best eaten fresh, but leftovers will keep in a sealed container in the fridge for 2 to 3 days. The lettuce will wilt, but the prawns stay firm and sweet and it still tastes great. (Do not freeze.)
FAQs and Expert Tips
Starting at the top wide part of the prawn tail, peel the first section of shell off by pulling it around the prawn. Next, pinch the tail and pull it off the bottom of the prawn meat as in the photos below. 
Prawns and shrimp, like most seafood, are best eaten fresh. Cooked prawns will last well for 2 days and be safe for 3 days if properly refrigerated.
Rice, rice noodles and pasta are classic side dishes for prawns and good choices with this Thai prawn salad. For an authentic Thai meal, you would serve all dishes family style. You could make a curry, jasmine rice and this salad and let everyone help themselves at the table. Serve extra chili sauce, fish sauce and lime at the table for seasoning.
Prawns and shrimp in general are a lovely sweet and tender protein that pair well with delicate vegetables, salad and light carbohydrates.
The secret to a great Thai prawn salad is simple: sweet, fresh prawns and lots of fresh herbs. Get those two right and you really can't go wrong.
More Great Seafood Recipes
- Cooked Salmon Poke Bowls With Avocado And Spicy Mayo
- Best Salmon Melt Recipe - Easy, Cheesy and Delicious
- 35+ Best Easy Canned Fish Recipes That Feel Fancy
- Best Lobster Appetizers- Over 20 Easy Recipes And Ideas
Hi, I'm Sabrina!
I'm a classically French-trained cook, forager, gardener and photographer on Vancouver Island, BC. I share fresh, local and easy recipes for every season, and I hope this one becomes a favourite at your table.
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📖 Recipe
Thai Prawn Salad With Mango And Spot Prawns
Ingredients
Thai Salad Dressing
- 1 teaspoon Ginger (or Galangal if you can find it), grated Galangal has a milder ginger flavour and is a traditional ingredient in Thai foods.
- 1 clove Garlic, minced
- 3 tablespoon Lime Juice and 1 teaspoon zest from the lime
- 2 tablespoon Sweet Chili Sauce
- 1 tablespoon Fish Sauce
- 3 tablespoon Vegetable Oil
- 1 teaspoon *Optional: Sriracha Sauce to taste If you want your salad spicy
Thai Salad
- 1 lb Cooked and peeled spot prawns or large shrimp
- 8 c Mixed greens
- 1 c Cucumber, thinly sliced
- ½ c Each, basil and cilantro, roughly chopped
- 1 Avocado, thinly sliced or cubed
- 1 Mango, thinly sliced or cubed
- ½ c Peanuts, coarsely chopped
- Lime Wedges to serve
Instructions
Dressing
- Mix together all dressing ingredients.
Salad Assembly
- Toss vegetables, mango and herbs in a large bowl gently. Drizzle with half of the dressing and toss gently. Add prawns and remaining dressing and toss once more to coat.
- Heap salad into bowls topping with chopped peanuts and serve with lime wedges.
Notes
Nutrition
Deb says
Mmmm this sounds delicious, a spicier twist on our favourite shrimp mango salad 👍