
This salad is a full-on flavor explosion ā juicy seared shrimp meet sweet mango, crisp cabbage, and cool cucumber, all tied together with a bright ginger-lime dressing that you'll want to drizzle on everything. The shrimp get a quick toss in turmeric and ground ginger before hitting a hot skillet, giving them gorgeous color and a warm, aromatic depth that plays beautifully against the fresh fruit. Coconut aminos bring a savory, slightly sweet backbone to the dressing without any soy, and a hit of honey and lime zest keeps things lively and balanced. Torn mint and cilantro scattered over the top make every bite feel like something you'd order at a really good restaurant. It comes together in stages that are all genuinely simple ā sear, toss, drizzle, done ā making it a solid choice for a weeknight dinner that still feels a little special. Serve it right away so the cabbage stays crisp and the shrimp are still slightly warm against the cool, juicy mango.
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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.
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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