Asian Mango-Cucumber Salad with Grilled Shrimp


Total Time: 31 min

Prep: 25 min

Cook: 6 min

Serves: 4


Sweet meets heat in this lovely mango-cucumber salad. It's substantial enough for dinner and takes only about a half an hour to make. The dressing comes together in minutes and features fresh lime zest and juice, rice vinegar, fish sauce, brown sugar, and Sriracha for a touch of heat. If you're spice-averse, feel free to leave it out, but we love the contrast in flavor with the sweet brown sugar and funky fish sauce. It also nicely complements the cucumbers, mangoes, and onion. Also, we left the tails on for the shrimp for a pretty presentation, but you can definitely cut them off if your prefer.


  • 2 sprays cooking spray
  • ½ tsp lime zest
  • 2 tbsp fresh lime juice
  • ½ tbsp unseasoned rice vinegar
  • 1 tsp fish sauce
  • 1 tsp dark brown sugar
  • ½ tsp sriracha hot sauce
  • 1 small red onion
  • 1 medium cucumber, cut crosswise in half
  • 1 large mango, ripe but firm, peeled, pitted, cut in matchsticks
  • ⅓ cup fresh mint leaves, packed, thinly sliced
  • ⅓ cup basil, packed, thinly sliced
  • 1 tsp dark sesame oil
  • ½ tsp table salt
  • ¼ tsp black pepper, freshly ground
  • 1 pound uncooked shrimp, extra-large, peeled, deveined


  1. Off heat, coat a grill or grill pan with cooking spray. Preheat to medium heat.
  2. Meanwhile, in a small bowl, whisk together lime zest and juice, vinegar, fish sauce, sugar and Sriracha.
  3. Cut onion crosswise in half; spiralize 1 piece with slicer blade (save remaining onion half for another use). Place onion in a strainer and rinse under cold running water; pat dry. Tear onion into 4-inch pieces; add to a large bowl.
  4. Spiralize cucumber halves with slicer blade; tear into 4-inch pieces. Add to large bowl with mango, mint and basil. Drizzle with dressing; toss gently to coat.
  5. Combine sesame oil, salt and pepper in a medium bowl; add shrimp and toss to coat. Grill shrimp until cooked through (opaque) and slightly firm, about 3 minutes per side; serve over salad.
  6. Serving Size: 1 1/2 cup salad and 5 shrimp.

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