Chestnut 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. Juicy mango, crisp shredded cabbage, cool cucumber, and tender seared shrimp all come together under a punchy ginger-lime dressing that you'll want to put on everything. The shrimp get a quick toss in turmeric and ground ginger before hitting a hot skillet with coconut oil, giving them gorgeous color and a subtle warmth that plays beautifully against the sweet fruit. Coconut aminos bring a savory depth to the dressing without any soy, and fresh cilantro and torn mint leaves add an herby finish that makes every bite feel alive. Because the ingredient list is built entirely around fresh produce, seafood, and pantry staples, there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from processed sauces. It comes together quickly — just sear, toss, and dress — making it an easy win for busy evenings when you still want something that looks and tastes genuinely impressive.
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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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