Lactose Free Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

4.8

(7)

Lactose Free Ginger-Lime Mango Shrimp Salad

Bright, tropical, and packed with bold flavor, this shrimp salad is the kind of dish that feels like a restaurant order but comes together entirely in your own kitchen. Juicy mango, crisp shredded cabbage, cool cucumber, and perfectly seared turmeric-spiced shrimp all come together in one stunning bowl. The dressing — built on fresh lime juice, grated ginger, coconut aminos, and a touch of honey — delivers that sweet-tangy punch without a drop of dairy anywhere in sight. Coconut oil handles the sear, and coconut aminos bring a savory depth that makes the whole thing taste layered and intentional. For anyone navigating lactose intolerance, this recipe is naturally free of butter, cream, and cheese without any awkward substitutions — every ingredient earns its place on its own merits. Fresh cilantro and torn mint scattered over the top give it an herby lift that makes each bite feel alive. Serve it immediately with an extra squeeze of lime and it's genuinely hard to believe something this vibrant took so little effort.

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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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