This vibrant shrimp salad is the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with clean, whole ingredients. The dressing is built entirely from fresh lime juice, coconut aminos, grated ginger, lime zest, honey, and olive oil — no citric acid additives, no preservatives, nothing processed hiding in the bottle. That matters more than it sounds, because so many store-bought dressings and marinades sneak in citric acid as a preservative, making a simple salad suddenly off-limits. Here, every component is made from scratch, so you stay in full control. The shrimp get a golden, fragrant sear from turmeric and ground ginger cooked in coconut oil, then land on a bed of crisp cabbage, sweet mango, cool cucumber, and fresh herbs that make every bite feel bright and alive. The combination of mint and cilantro scattered over the top is the finishing touch that pulls the whole bowl together. It's refreshing, satisfying, and genuinely easy to pull off on a weeknight.
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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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