Celery Free Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

4.8

(7)

Celery Free Ginger-Lime Mango Shrimp Salad

Bright, tropical, and packed with bold flavor, this shrimp salad is the kind of dish that feels like a restaurant meal you somehow pulled off on a weeknight. Turmeric- and ginger-dusted shrimp get seared in coconut oil until perfectly pink and caramelized, then tossed with sweet mango, crisp shredded cabbage, cool cucumber, and a handful of fresh cilantro and mint. The dressing — built from fresh lime juice, coconut aminos, grated ginger, and a touch of honey — ties everything together with a punchy, citrusy kick that keeps you going back for another forkful. Every single ingredient in this recipe is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. Coconut aminos stand in beautifully for soy sauce and bring a subtle savory depth without any of the usual hidden additives that can sneak into bottled condiments. The whole salad comes together in one big bowl, making cleanup as easy as the cooking itself. It's light enough to feel refreshing but satisfying enough to be a full meal — a genuine crowd-pleaser for any season.

About Fig

Fig 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!