Bright, tropical, and packed with fresh flavor, this shrimp salad is the kind of dish that tastes like it took way more effort than it actually did. Turmeric and ginger-dusted shrimp get seared in coconut oil until perfectly pink, then tossed with juicy mango, crisp cabbage, cool cucumber, and a double hit of fresh herbs. The dressing is where everything really comes together — a zippy blend of fresh lime juice, lime zest, grated ginger, honey, and coconut aminos that brings bold, savory depth without any of the additives found in conventional soy sauce or bottled dressings. Coconut aminos is the smart swap here, delivering that umami-rich, slightly sweet note entirely free of monosodium glutamate or hidden flavor enhancers. Every ingredient on this list is whole and easy to verify, which makes it genuinely stress-free to prepare for anyone keeping a close eye on what goes into their food. Serve it straight from the bowl with an extra squeeze of lime and let the cilantro and mint do their thing — this one disappears fast.
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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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