AIP Friendly Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

AIP Friendly Ginger-Lime Mango Shrimp Salad

Bright, tropical, and genuinely satisfying, this shrimp salad is the kind of meal that feels like a treat even when you're being careful about what you eat. Juicy mango, crisp shredded cabbage, cool cucumber, and seared shrimp come together in a bowl that's as colorful as it is delicious. The dressing is built from fresh lime juice, coconut aminos, grated ginger, and a touch of honey — every ingredient pulling its weight without a single grain, legume, nightshade, or seed oil in sight. Coconut aminos do the heavy lifting where soy sauce would normally go, giving the dressing that savory depth you'd otherwise have to skip. Turmeric and ginger on the shrimp add warmth and a gorgeous golden color before they hit the hot pan, and the whole thing comes together in just a few straightforward steps. Fresh cilantro and torn mint scattered over the top make it feel restaurant-worthy, and serving it in four bowls means it's just as easy to share as it is to meal-prep for the week.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp, peeled and deveined, tails removed
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1 tbsp coconut oil
½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp coconut aminos
1 tbsp extra-virgin olive oil
1 tbsp fresh ginger, finely grated
1 tsp lime zest
1 tsp honey
Ingredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.

For the salad

2 ripe mangoes, peeled and cut into ¾-inch cubes (about 2 cups)
3 cups green cabbage, thinly shredded
1 english cucumber, halved lengthwise and thinly sliced
4 scallions, thinly sliced (green parts only)
¼ cup fresh cilantro leaves
¼ cup fresh mint leaves, torn

For serving

lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the lime juice, coconut aminos, olive oil, grated ginger, lime zest, and honey until combined. Set the dressing aside.
2
Pat the shrimp thoroughly dry with paper towels. In a large mixing bowl, toss the shrimp with the salt, turmeric, and ground ginger until evenly coated.

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