Almond Free Ginger-Lime Mango Shrimp Salad
This vibrant salad is a full-on flavor party — juicy mango, crisp cabbage, cool cucumber, and golden seared shrimp all tossed in a punchy ginger-lime dressing that you'll want to put on everything. The dressing comes together with fresh lime juice, coconut aminos, honey, and grated ginger, giving you that bright, tangy-sweet balance without a single nut in sight. Shrimp get a quick toss in turmeric and ground ginger before hitting a hot skillet with coconut oil, which means they pick up gorgeous color and a warm, aromatic depth in just a few minutes. For anyone navigating tree nut allergies, this kind of dish can feel like a minefield at restaurants where almond slivers sneak into every grain bowl and Asian-inspired salad — but here, every ingredient is straightforward and easy to verify. Fresh cilantro and torn mint scattered over the top take it from simple weeknight dinner to something that genuinely looks impressive in the bowl. Serve it immediately with a squeeze of lime and you've got a light, satisfying meal that tastes like it took way more effort than it did.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined, tails removed
- 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
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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