Looking for something bold, bright, and packed with flavor? This Thai prawn salad brings everything you want in a summer dish—sweet, tangy, spicy, and fresh. It’s not just a salad; it’s a full-on flavor experience. With plump prawns, juicy mango, creamy avocado, and crisp lettuce, all tossed in a zesty Thai-inspired dressing, it checks every box: easy to make, beautiful to serve, and incredibly satisfying to eat.
Craving a light yet satisfying meal? This Thai prawn salad could be your new go-to for a no-fuss weeknight dinner or an impressive weekend lunch.

Table of Contents

Why You’ll Love This Recipe

Quick & Fuss-Free – On the table in under 20 minutes with minimal cooking.
Just the Right Balance – Sweet, salty, tangy, and a little spicy—your tastebuds will thank you.
Perfect for Warm Weather – Light, fresh, and cooling.
Restaurant-Style Vibes – Impress guests without breaking a sweat.
Naturally Gluten-Free – Great for dietary needs (with the right noodles).
Instagram-Worthy Colors – Bright mango and vibrant prawns look as good as they taste.

Unlike basic seafood salads, this version layers textures—from tender vermicelli to crunchy lettuce—and punches up flavor with a homemade Thai-style dressing. One bite, and you’ll see why it outshines your typical prawn salad.

Ingredients Needed

Thai prawn salad — Thai Prawn Salad: Mango and Avocado Noodle 8

For the Salad Base:

90g (3 oz) vermicelli noodles – Soak until tender, then cool completely.
12–16 large cooked prawns (shrimp) – Peeled, deveined, and chilled if possible.
8–10 soft butter lettuce leaves – About 6-inch rounds, rinsed and patted dry.
1 medium ripe mango – Cut into ½-inch cubes (adds natural sweetness).
1 medium avocado – Diced similarly to mango (adds creaminess).
¼ small red onion – Finely chopped for zing and crunch.

For the Dressing:

2½ tablespoons sweet chili sauce – Adds heat and sweetness.
4 tablespoons fresh lime juice – Or substitute with rice or cider vinegar.
2½ tablespoons olive oil – Smooths and balances acidity.
1 small garlic clove – Minced finely.
1½ teaspoons sugar – Optional, adjust based on mango ripeness.
Salt and black pepper – To taste.
1½ tablespoons finely chopped cilantro (coriander) – Brings freshness.

Tip: You can substitute the prawns with grilled tofu or chicken if you want a protein switch.

How to Make Thai Prawn Salad

1. Prep the Noodles

Boil water and soak the vermicelli noodles according to package instructions. Once soft, drain and rinse with cold water. Set aside to cool—cool noodles are key to a refreshing salad.

2. Mix the Dressing

In a bowl, combine sweet chili sauce, lime juice, olive oil, minced garlic, sugar, and a pinch of salt and pepper. Whisk until emulsified. Stir in the chopped cilantro. Taste and adjust seasoning—don’t skip this!

3. Dress the Mango & Avocado

Place the diced mango and avocado in a separate bowl. Spoon over about 3 teaspoons of the dressing. Gently toss to coat—try not to mash the avocado.

4. Arrange the Base

On each plate, fan out 4 to 5 lettuce leaves slightly overlapping. This makes a pretty “bed” for your toppings.

5. Add Noodles & Salsa

Divide the cooled noodles evenly onto each plate. Spoon the mango-avocado mix on top, then scatter finely chopped red onions for a sharp contrast.

6. Top with Prawns

Arrange prawns over the salad. You can leave tails on for presentation or remove them for easier eating.

7. Final Drizzle

Generously drizzle the remaining dressing over everything, ensuring it hits the noodles and prawns. Serve immediately—this salad doesn’t wait!

Serving and Storage Tips

Serving Suggestions:

Serve on chilled plates for maximum freshness.
Garnish with extra lime wedges or chopped peanuts for crunch.
Pair with chilled white wine or iced green tea.

Storage Tips:

Store components separately to prevent sogginess.
Dressing keeps in the fridge for up to 5 days.
Assembled salad is best enjoyed immediately—especially once dressed.
If prepping ahead, combine right before serving.

Helpful Notes

No Mango? Use pineapple or papaya for a tropical twist.
Spice It Up: Add thinly sliced red chili or a dash of chili flakes for heat.
Low-Carb Version: Skip the noodles and bulk up with more lettuce and avocado.
Herb Swap: Mint or Thai basil work beautifully instead of cilantro.
Vegan-Friendly? Replace prawns with marinated tofu or grilled tempeh.

Thai Prawn Salad with Mango & Avocado

This Thai prawn salad is a burst of color and flavor—plump prawns, juicy mango, creamy avocado, crisp lettuce, and zesty homemade dressing come together for a refreshing, satisfying meal that’s perfect for summer or anytime you crave something light, bright, and bold.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings: 2 servings

Course: Dinner, LUNCH

Cuisine: Thai

Calories: 400

Ingredients Method Notes

Ingredients

For the Salad Base

90 g vermicelli noodles soaked until tender, then cooled
12-16 large cooked prawns peeled, deveined, chilled if possible
8-10 butter lettuce leaves rinsed and patted dry
1 medium ripe mango cut into ½-inch cubes
1 medium avocado diced
0.25 small red onion finely chopped

For the Dressing

2.5 tbsp sweet chili sauce
4 tbsp fresh lime juice or rice/cider vinegar
2.5 tbsp olive oil
1 small garlic clove minced finely
1.5 tsp sugar optional, adjust to taste
to taste salt and black pepper
1.5 tbsp chopped cilantro (coriander)

Method

Boil water and soak vermicelli noodles according to package. Drain, rinse with cold water, and set aside to cool completely.
Whisk together sweet chili sauce, lime juice, olive oil, garlic, sugar, salt, and pepper in a bowl. Stir in chopped cilantro and adjust seasoning to taste.
In another bowl, toss mango and avocado gently with 3 teaspoons of dressing. Be careful not to mash.
Fan out lettuce leaves on serving plates to create a base.
Top lettuce with cooled vermicelli noodles and spoon mango-avocado mixture over. Sprinkle with red onion.
Add prawns on top. Leave tails on for presentation or remove for easier eating.
Drizzle remaining dressing generously over the entire salad and serve immediately.

Notes

Use pineapple or papaya if mango is unavailable. Add chili flakes for more heat. To make it vegan, swap prawns for grilled tofu or tempeh. Assemble salad right before serving for best texture and flavor.

Conclusion

This Thai prawn salad isn’t just a dish—it’s a flavor adventure. With its refreshing ingredients, perfect texture mix, and bold dressing, it’s the ultimate go-to when you need something light yet satisfying. Whether you’re hosting a brunch, prepping for a picnic, or just want something different for dinner, this salad fits the bill beautifully.
If you’ve made it, we’d love to hear from you! Leave a comment and star rating to let us know how it turned out.

Looking for inspiration? Try our Chicken Hawaiian Salad or don’t miss our Sam’s Potato Salad Recipe.

Tried this recipe? What fun variations did you explore—extra herbs, swapped fruits, grilled protein? Tell us below!
And don’t forget to share your plate on Pinterest, Facebook, or Instagram using #ThaiPrawnMagic.

Frequently Asked Questions (FAQ)

Can I use frozen prawns instead of fresh ones?

Absolutely. Just make sure to fully thaw and pat them dry before using. For best flavor, give them a quick toss in lime juice and olive oil to boost freshness. Avoid overcooked frozen prawns—they’ll get rubbery.

How do I make this Thai prawn salad gluten-free?

Most of the ingredients are naturally gluten-free. However, double-check your sweet chili sauce—some brands include wheat-based thickeners. Also, use certified gluten-free vermicelli noodles made from rice.

What if I don’t have sweet chili sauce?

No worries! You can quickly mix your own:

2 tbsp honey
½ tsp chili flakes
1 tsp vinegar
1 tsp soy sauce (or tamari for GF)
Simmer until thick and use as a substitute.

Can I prepare Thai prawn salad in advance?

Yes, but with a few notes:

Store mango, avocado, and dressing separately.
Toss everything together just before serving to avoid sogginess and browning.
Keep prawns refrigerated and add at the end.

Is this salad freezer-friendly?

Not recommended. Fresh ingredients like avocado, mango, and lettuce do not thaw well. Prawns and dressing can be frozen separately, but the salad should always be assembled fresh.

How thick should the dressing be?

It should be light and pourable, not creamy. You’re looking for a silky vinaigrette consistency that coats the ingredients without weighing them down.