Carrageenan Free Ginger-Lime Mango Shrimp Salad
Bright, tropical, and loaded with fresh crunch, 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 a shower of fresh cilantro and mint come together in a bowl that looks stunning and eats even better. The shrimp get a quick toss in turmeric and ginger before hitting a hot skillet, giving them gorgeous color and a warm, aromatic depth that plays beautifully against the sweet fruit and zippy lime dressing. Carrageenan — a thickener and stabilizer found in many processed seafood products, dairy alternatives, and bottled dressings — can be surprisingly tricky to avoid when you're shopping for convenience items. This recipe sidesteps that entirely by starting with whole, peeled shrimp and building a punchy dressing from scratch using fresh lime juice, coconut aminos, grated ginger, and a touch of honey. Every ingredient is clean and whole-food, so there's nothing hidden to second-guess. The coconut aminos bring a savory, slightly sweet depth that makes the dressing taste far more complex than its short ingredient list suggests. Serve it right away with an extra squeeze of lime and you've got a vibrant, satisfying meal that checks every box.
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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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