Brazil Nut Free Ginger-Lime Mango Shrimp Salad
Bright, tropical, and loaded with fresh herbs, this shrimp salad is the kind of dish that tastes like it took way more effort than it actually did. Turmeric- and ginger-dusted shrimp get seared in coconut oil until perfectly pink, then tossed with juicy mango cubes, crisp shredded cabbage, cool cucumber, and a generous handful of cilantro and mint. The dressing — built from fresh lime juice, grated ginger, coconut aminos, and a touch of honey — ties everything together with a punchy, slightly sweet heat that keeps you going back for another forkful. Every single ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution gymnastics required. The whole thing comes together in one big bowl, making cleanup as easy as the cooking. Serve it right away while the shrimp are still warm against the cool, crunchy vegetables for the best contrast of textures and temperatures.
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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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