Black Pepper Free Ginger-Lime Mango Shrimp Salad
This vibrant shrimp salad is a full-on flavor celebration — sweet mango, crisp cabbage, cool cucumber, and juicy seared shrimp all tossed in a punchy ginger-lime dressing that you'll want to put on everything. The dressing leans on fresh lime juice, coconut aminos, and real grated ginger for that bold, tangy kick without a single grind of pepper in sight. For anyone who needs to avoid black pepper, this recipe is genuinely exciting because it doesn't feel like anything is missing — the turmeric and ground ginger on the shrimp bring warmth and depth all on their own. Searing the shrimp in coconut oil over medium-high heat gives them gorgeous color and a slightly caramelized edge that makes the whole bowl feel restaurant-worthy. Fresh cilantro and torn mint scattered over the top add a bright, herby finish that ties every component together beautifully. It's the kind of salad that works just as well for a casual weeknight dinner as it does for impressing guests at a summer gathering.
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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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