Barley Free Ginger-Lime Mango Shrimp Salad
Bright, tropical, and packed with fresh crunch, this shrimp salad is the kind of meal that feels like a vacation on a plate. Juicy mango, crisp shredded cabbage, cool cucumber, and tender seared shrimp come together in a bowl that's as beautiful as it is satisfying. The dressing is built on coconut aminos instead of traditional soy sauce, which means it's naturally free from wheat and barley without sacrificing any of that savory, umami depth. A double hit of ginger — ground in the shrimp seasoning and freshly grated in the dressing — gives the whole dish a lively, warming kick that plays perfectly against the sweet lime zest and honey. The shrimp get a quick sear in coconut oil with turmeric for gorgeous color and a slightly smoky edge, then cool just enough before being tossed with the vibrant salad. Fresh cilantro and torn mint leaves finish everything off with an herby brightness that makes each bite feel impossibly fresh. It comes together in one skillet and one bowl, making cleanup as easy as the cooking itself.
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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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