Dairy Free Ginger-Lime Mango Shrimp Salad
This salad is a bright, bold explosion of tropical flavor that feels like a restaurant dish but comes together in your own kitchen with minimal fuss. Turmeric- and ginger-dusted shrimp get seared in coconut oil until perfectly pink and caramelized, then land on a bed of crisp shredded cabbage, juicy mango, cool cucumber, and a shower of fresh cilantro and mint. The dressing — built from fresh lime juice, grated ginger, coconut aminos, and a touch of honey — ties everything together with a punchy, tangy kick that keeps you going back for another forkful. Every single component here is naturally free of dairy, so there's no swapping or substituting required; it's just clean, vibrant food that happens to work beautifully for anyone avoiding milk-based ingredients. Coconut aminos stand in for soy sauce and add a subtle savory depth without any of the usual label-reading stress. The shrimp cool for just a few minutes before joining the salad, which means the whole thing stays crisp and fresh rather than wilting under heat. Serve it immediately with an extra squeeze of lime and it's genuinely hard to believe something this colorful and satisfying took so little effort.
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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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