Breastfeeding Friendly Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

4.8

(7)

Breastfeeding Friendly Ginger-Lime Mango Shrimp Salad

Bright, juicy, and packed with nourishing ingredients, this shrimp salad is exactly the kind of meal that feels indulgent while actually doing your body a lot of good. Shrimp is an excellent source of lean protein and iodine, both of which are especially valuable when you're nursing, and the generous serving size means you're genuinely fueling yourself rather than just snacking. Fresh ginger shows up twice here — in the spice rub and grated right into the dressing — giving the whole dish a warming, zingy backbone that pairs beautifully with sweet ripe mango and cool cucumber. Turmeric adds a gorgeous golden hue to the seared shrimp and brings its own quiet benefits without overpowering the fresh, citrusy flavors. The dressing is built on lime juice, coconut aminos, and honey, so there's no need to reach for anything processed or label-check heavy. Crisp cabbage, fresh mint, and cilantro round everything out into a salad that feels light but genuinely satisfying — the kind of bowl you'll want to make on repeat during a season when easy, wholesome meals are everything.

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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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