Cinnamon Free Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

4.8

(7)

Cinnamon 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 vacation on a plate. Juicy mango, crisp shredded cabbage, cool cucumber, and tender seared shrimp all come together under a punchy ginger-lime dressing that hits every note — tangy, savory, and just a little sweet from a touch of honey. The whole thing is naturally free of cinnamon at every step, from the spice-rubbed shrimp to the coconut aminos-based dressing, so there's no need to scrutinize labels or swap anything out. Turmeric and fresh ginger do all the heavy lifting in the flavor department, giving the shrimp a gorgeous golden color and a warm, aromatic depth that doesn't rely on the spices you're avoiding. Cooking the shrimp in coconut oil over high heat gets you that perfect sear — pink, opaque, and slightly caramelized at the edges — in just a few minutes. Fresh cilantro and torn mint scattered over the top add an herby brightness that makes every bite feel lively and fresh. This one is equally at home as a light weeknight dinner or a showstopper salad you'd proudly bring to a summer gathering.

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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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