Bright, tropical, and packed with fresh produce, this shrimp salad is the kind of dish that feels like a vacation on a plate. Seared shrimp get a warm, golden coating of turmeric and ginger before landing on a crisp bed of shredded cabbage, juicy mango, cucumber, and fresh herbs — it's colorful, satisfying, and genuinely hard to stop eating. For anyone navigating alpha-gal syndrome, seafood like shrimp is a natural go-to protein, and this recipe leans into that beautifully without relying on any mammalian meat or dairy. The dressing — built from fresh lime juice, coconut aminos, grated ginger, and a touch of honey — is punchy and clean, with no hidden animal-derived additives to second-guess. Coconut oil handles the sear, keeping everything in safe territory while delivering a subtle richness that plays perfectly against the bright citrus notes. Fresh cilantro and torn mint scattered over the top bring an herby lift that ties the whole bowl together. It's the kind of recipe that proves eating around a dietary restriction doesn't mean eating around flavor.
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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.
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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