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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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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