Gluten Free Ginger-Lime Mango Shrimp Salad
This vibrant salad is a full-on flavor explosion — sweet mango, crisp cabbage, cool cucumber, and golden turmeric-spiced shrimp all tossed in a zingy ginger-lime dressing that you'll want to put on everything. The dressing leans on coconut aminos instead of soy sauce, which means it's naturally free of gluten without any awkward substitutions or specialty products that are hard to find. Every single ingredient here is whole and straightforward, so there's no label-scanning stress or hidden wheat lurking in a sauce packet. The shrimp get a quick sear in coconut oil with turmeric and ground ginger, picking up gorgeous color and a warm, aromatic depth that plays beautifully against the bright citrus dressing. Fresh cilantro and torn mint scattered over the top make it feel restaurant-worthy, but the whole thing comes together in one skillet and one big bowl. It's the kind of meal that feels light and refreshing but still genuinely satisfying — perfect for when you want something that looks impressive without a lot of fuss.
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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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