Gluten-Free Shrimp, Cucumber Noodle and Mango Salad

This Cucumber Noodle Prawn and Mango Salad is naturally gluten free and makes clean eating feel effortless. Inspired by Thai flavors, it’s bright, fresh and perfect for mango season. Serve it chilled and enjoy every bite.

This Cucumber Noodle Prawn and Mango Salad is summer in a bowl: colorful, aromatic and satisfying. With Thai-inspired seasonings, juicy mango, crisp cucumber “noodles” and pan-seared prawns, it balances sweet, sour and spicy notes for a lively salad that works as a light lunch or a chilled main course. The spiralized vegetables give the salad a noodle-like texture while keeping it low-carb and gluten free. Add fresh mint at the end for a finishing touch.

Reasons Why You’ll Love This Recipe

• A refreshing salad that’s best served cold, ideal for warm weather.
• A delicious way to use ripe mangoes at the peak of the season.
• Low in refined carbs and naturally gluten free while still hearty.
• Easy to adapt to vegetarian or alternative protein options.

How To Make Veggie Noodles

The cucumber and onion “noodles” in this salad are made with a spiralizer, a handy kitchen tool that quickly turns firm vegetables into long, noodle-like strands. If you have a spiralizer, simply feed peeled cucumbers and a red onion through the machine to create curly ribbons. These vegetable noodles add texture and visual appeal without the heaviness of grain-based pasta.

If you don’t have a spiralizer, you can use a julienne peeler, mandoline set to thin slices, or simply cut the vegetables into very thin ribbons with a sharp knife. The salad will taste the same—the difference is only in presentation and texture.

Top Tips To Make The Best Salad

• To make this salad vegetarian, replace the prawns with a plant protein such as paneer or tofu and add extra vegetables like bell peppers or steamed broccoli.
• If you prefer chicken, shredded boiled chicken can be substituted for prawns—cooking times and texture will differ slightly but the dressing pairs well with either protein.
• Prepare components in advance, but keep the dressing separate until just before serving to prevent the vegetables from becoming soggy.
• Scale the recipe up by doubling the ingredients when serving a crowd.
• Cook prawns just until they turn opaque—overcooking will make them rubbery. Adjust cooking time for different prawn sizes.

This salad is bright, crunchy and addictive. Serve it with a handful of chopped mint leaves for a fresh finish. It’s a dish you’ll want to make repeatedly while mangoes are in season. The contrast of sweet mango, tangy dressing and savory prawns makes each bite exciting.

Cucumber Noodle Prawn and Mango Salad (Gluten Free)

By:
Richa

A fresh, light salad combining spiralized cucumbers and onions, sweet ripe mango, and pan-seared prawns tossed in a tangy Thai-inspired dressing. Naturally gluten free and easy to adapt.

Prep: 10 mins

Cook: 5 mins

Total: 15 mins

Servings: 4 Portions

Ingredients

• 400 grams Tiger prawns (or any prawns), cleaned and deveined
• 2 Mangoes, cored, peeled and sliced
• 3 Cucumbers, spiralized
• 1 Red onion, spiralized
• 2 teaspoons Olive oil
• 2 tablespoons Sweet Thai chilli sauce
• 1 teaspoon Fish sauce
• 1 tablespoon Rice wine vinegar
• Salt and pepper, to taste
• Mint leaves, chopped for topping

Instructions

1. Heat 1 teaspoon of olive oil in a pan over medium-high heat.
2. Season the prawns with salt and pepper, then add them to the hot pan. Pan-roast for 3–4 minutes on each side, until opaque and cooked through. Adjust cooking time for smaller prawns or blanch briefly in hot water if preferred.
3. In a small bowl, whisk together the remaining olive oil, sweet chilli sauce, fish sauce, rice wine vinegar and a pinch of salt to make the dressing.
4. In a large mixing bowl, combine the cooked prawns, sliced mangoes, spiralized cucumbers and onions. Drizzle with the dressing and toss gently to combine.
5. Top with freshly chopped mint leaves and serve chilled or immediately.

Notes

If you plan to serve this salad later, keep the dressing separate and store the salad components in the refrigerator. Toss the salad with the dressing just before serving to avoid excess water being released from the vegetables.

Nutrition

Calories: 193 kcal, Carbohydrates: 25 g, Protein: 16 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 126 mg, Sodium: 691 mg, Potassium: 657 mg, Fiber: 4 g, Sugar: 19 g, Vitamin A: 1533 IU, Vitamin C: 58 mg, Calcium: 103 mg, Iron: 1 mg.

Other Salads You’ll Love

• Mediterranean Quinoa Salad
• Apple Arugula Almond Salad with Orange Dressing
• Watermelon Salad with Basil and Cucumber