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Shrimp and Mango Noodle Salad

8 servings


Dairy Free Under 30 Minutes

Nutritional Facts Per Serving

12.5 g
39.6 g
2.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 295
  • Fat 9.8 g
    • Saturated   1.3 g
    • + Trans 
  • Cholesterol 85 mg
  • Sodium   720 mg
  • Carbohydrate 39.6 g
    • Fibre   2.3 g
    • Sugars  
  • Protein 12.5 g
    • Vitamin A 16 %
    • Vitamin C 22 %
    • Calcium 3 %
    • Iron 16 %


Bring a large pot of water to boil. Combine the first 7 ingredients in a salad bowl. Add the noodles to the boiling water and cook until tender, about 1 minute. Drain well, cool in ice-cold water, and drain well again. Place the noodles and remaining ingredients in the salad bowl and toss to combine.

Recipe Options: Instead of shrimp, use crab meat in this salad, or use a mix of the two. Instead of rice noodles, use Asian-style egg noodles in this recipe. Instead of roasted cashews, use an equal amount of roasted, unsalted peanuts, coarsely chopped.

Serving Suggestions

Create a summer salad buffet to serve alongside a platter of something barbecued, such as salmon fillets or chicken breasts, by preparing this salad and two or three others made from recipes in our website collection, such as Cauliflower and Cherry Tomato Salad with Basil, Feta and Watermelon Salad, and Moroccan-Spiced Potato and Carrot Salad.

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