Capsaicin Free Ginger-Lime Mango Shrimp Salad
Bright, tropical, and packed with texture, this shrimp salad is the kind of dish that tastes like it took way more effort than it actually did. Juicy mango, crisp shredded cabbage, cool cucumber, and tender seared shrimp all come together in a zesty ginger-lime dressing that hits every note — sweet, tangy, savory, and fresh. The dressing leans on coconut aminos and fresh grated ginger for depth, with honey and lime zest rounding everything out into something genuinely craveable. For anyone avoiding capsaicin, bold flavor can feel hard to come by since so many vibrant salads and seafood dishes lean on chili heat to do the heavy lifting. This one proves you don't need it. The turmeric and ground ginger on the shrimp add warmth and color without any burn, and the combination of fresh cilantro and torn mint keeps every bite lively and aromatic. The shrimp are seared in coconut oil until perfectly golden and opaque, then tossed with the dressed vegetables while still slightly warm so the flavors meld beautifully. Serve it right away with an extra squeeze of lime and you've got a stunning, heat-free meal that nobody at the table will feel like they're missing out on.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!