
Bright, fresh, and packed with ingredients that genuinely support a happy digestive system, this shrimp salad is the kind of meal that makes eating well feel effortless. The combination of fresh ginger in both the spice rub and the dressing is a standout here — ginger has long been celebrated for its soothing, gut-supportive properties, and you're getting a double hit of it. Coconut aminos step in where soy sauce might otherwise cause issues, keeping the umami flavor without the common irritants found in traditional soy-based condiments. Shredded cabbage, cucumber, and ripe mango bring fiber and crunch, while fresh cilantro and torn mint leaves add a cooling herbal finish that makes every bite feel vibrant. The shrimp are seasoned with turmeric and cooked quickly in coconut oil, so they stay tender and juicy rather than rubbery. Everything comes together in one big bowl with a zingy lime dressing, making this as easy to assemble as it is satisfying to eat.
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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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