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Peel mangoes and veggies.
Remove seeds from cucumber and mango, then julienne everything.
If you don't already have Vietnamese carrot & daikon pickles ready, make a quick pickle. Mix equal parts water, vinegar, and sugar in a large bowl, enough to cover the veggies.
Add carrots and daikon to the bowl for 40 minutes.
Add cucumbers to the bowl for the last 20 minutes. Drain when ready to mix the salad.
Defrost frozen shrimp in water, dry, then devein the shrimp.
Bring a pot of water with 1 tsp salt to a boil on high heat.
Add shrimp until they turn slightly pink, then drain and put over ice to prevent it from cooking further. Remove shrimp shells and tails.
Mix ingredients for the salad dressing.
Mix all ingredients, add dressing to taste, and serve and enjoy immediately.