High Fructose Corn Syrup Free Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

High Fructose Corn Syrup Free Ginger-Lime Mango Shrimp Salad

This vibrant salad is a serious crowd-pleaser — juicy mango, crisp cabbage, cool cucumber, and golden turmeric-spiced shrimp all tossed in a bright ginger-lime dressing that practically sings. The secret weapon here is coconut aminos, which brings that savory, slightly sweet depth you'd normally get from soy sauce but without any of the sketchy additives lurking in conventional condiments. A small spoonful of honey rounds out the dressing naturally, so every element of this dish is sweetened the way nature intended — no corn syrup derivatives hiding anywhere on the ingredient list. Avoiding high fructose corn syrup can feel tricky with salad dressings especially, since bottled versions are notorious for sneaking it in, but making your own takes about two minutes and tastes infinitely better anyway. The shrimp get a quick sear in coconut oil until perfectly pink and opaque, then cool just enough before joining the crisp, herb-loaded salad base. Fresh cilantro and torn mint leaves finish everything off with an herby lift that makes this feel restaurant-worthy on a weeknight. It's light, satisfying, and genuinely refreshing — the kind of meal you'll want on repeat all summer long.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp, peeled and deveined, tails removed
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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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