Beef Free Ginger-Lime Mango Shrimp Salad
This vibrant shrimp salad is a full-on flavor party ā sweet mango, crisp cabbage, cool cucumber, and perfectly seared turmeric-dusted shrimp all tossed in a punchy ginger-lime dressing. The dressing alone is worth memorizing: fresh lime juice, coconut aminos, grated ginger, and a touch of honey come together into something bright and a little addictive. Patting the shrimp dry before cooking and searing them in coconut oil over medium-high heat gives you that gorgeous pink, slightly caramelized exterior in just a few minutes. Fresh cilantro and torn mint scattered over the top add an herby lift that makes every bite feel restaurant-worthy. It's the kind of salad that genuinely satisfies ā protein-packed, colorful, and loaded with texture ā without feeling heavy. Whether you're cooking for a crowd or meal-prepping for the week, this one comes together quickly and looks stunning in the bowl.
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Learn more āIngredients
4 servings
For the shrimp
- 1 Ā½ lb large shrimp, peeled and deveined, tails removed
- 1 tbsp coconut oil
- Ā½ tsp fine sea salt
- Ā½ tsp ground turmeric
- Ā¼ 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 Ā¾-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)
- Ā¼ cup fresh cilantro leaves
- Ā¼ 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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