BHA & BHT Free Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

BHA & BHT Free Ginger-Lime Mango Shrimp Salad

Bright, citrusy, and packed with tropical flavor, this shrimp salad is the kind of dish that feels like a restaurant meal but comes together entirely in your own kitchen. Every ingredient here is whole and recognizable — fresh shrimp, ripe mango, crisp cabbage, cucumber, and a zingy lime-ginger dressing built from coconut aminos, olive oil, and honey — so there's no guesswork about what's actually in your food. That matters more than people realize, since BHA and BHT are common preservatives hiding in packaged dressings, bottled sauces, and even some cooking oils. By making everything from scratch with clean, single-ingredient components, this recipe sidesteps all of that without any sacrifice in flavor. The shrimp get a golden sear with coconut oil and a warm turmeric-ginger coating that plays beautifully against the cool, sweet mango and the fresh herbs scattered on top. Cilantro and torn mint leaves bring a finishing brightness that makes every bite feel alive. It's a genuinely satisfying meal that proves eating without synthetic additives doesn't mean eating without excitement.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp, peeled and deveined, tails removed
Bumble Bee Shrimp Premium Select Tiny - 4 Oz Sandbar Extra Large Raw Shrimp Shell-On Sandbar Large Raw Shrimp Peeled & Deveined Tail On Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off
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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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