Artificial Food Coloring Free Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

Artificial Food Coloring Free Ginger-Lime Mango Shrimp Salad

This vibrant shrimp salad is a serious crowd-pleaser — sweet mango, crisp cabbage, cool cucumber, and perfectly seared shrimp all tossed in a punchy ginger-lime dressing that you'll want to put on everything. Every single ingredient here is whole and real, which means no synthetic dyes hiding in a bottled sauce or seasoning packet. The dressing comes together with fresh lime juice, coconut aminos, honey, and grated ginger, so you know exactly what's going into it. Turmeric gives the shrimp a gorgeous golden hue naturally, proving you don't need artificial color to make a dish look stunning on the plate. The shrimp cook up fast in coconut oil with just salt and spice, then cool slightly before getting folded into the salad so nothing wilts. Fresh cilantro and torn mint scattered over the top add a bright, herby finish that makes the whole bowl feel restaurant-worthy. It's the kind of clean, colorful meal that's as satisfying to look at as it is to eat.

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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

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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