Artificial Flavors Free Ginger-Lime Mango Shrimp Salad
Bright, tropical, and packed with fresh produce, this shrimp salad is the kind of dish that tastes like it took way more effort than it actually did. Every element — from the turmeric-kissed shrimp to the crisp cabbage and juicy mango — is a whole, recognizable ingredient with nothing synthetic hiding in the mix. The dressing comes together with fresh lime juice, grated ginger, coconut aminos, and a touch of honey, so you get that punchy, complex flavor without reaching for a single bottled shortcut. Coconut aminos does a lot of heavy lifting here, delivering a savory depth that keeps everything tasting bold and intentional. The shrimp get a quick sear in coconut oil with turmeric and ground ginger, picking up gorgeous color and warmth before cooling down and nestling into the salad. Fresh cilantro and torn mint finish the whole bowl with an herby lift that makes every bite feel alive. It's the kind of clean, vibrant meal you'll want on repeat all summer long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!