Hazelnut Free Ginger-Lime Mango Shrimp Salad
Bright, tropical, and loaded with fresh herbs, this shrimp salad is the kind of dish that tastes like it took way more effort than it actually did. Juicy mango, crisp shredded cabbage, cool cucumber, and tender seared shrimp all come together in a bowl that's as beautiful as it is satisfying. The dressing — built from fresh lime juice, grated ginger, coconut aminos, and a touch of honey — is zingy and a little sweet, and it soaks into every layer of the salad perfectly. Shrimp get a quick toss in turmeric and ground ginger before hitting a hot skillet, giving them gorgeous color and a subtle warmth that plays off the fruit beautifully. Every ingredient here is naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. Fresh cilantro and torn mint scattered over the top bring an herby lift that makes the whole thing feel restaurant-worthy. Serve it right away with a squeeze of lime and you've got a seriously impressive meal that comes together without any 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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