Mushroom Free Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

4.8

(7)

Mushroom Free Ginger-Lime Mango Shrimp Salad

Bright, tropical, and packed with bold flavor, this shrimp salad is the kind of dish that makes a weeknight feel like a special occasion. Juicy seared shrimp get a warm, golden coating of turmeric and ginger before hitting a hot skillet, developing just enough caramelized edges to make them irresistible. The dressing — built on fresh lime juice, coconut aminos, honey, and grated ginger — is tangy and slightly sweet, tying together every element in the bowl. Ripe mango adds bursts of tropical sweetness against crisp shredded cabbage and cool cucumber, while fresh cilantro and torn mint keep things lively and aromatic. For anyone navigating a fungi-free diet, this recipe is a natural fit — every single ingredient is clean and straightforward, with zero reliance on the umami shortcuts that so often sneak mushroom-derived components into Asian-inspired dressings. Coconut aminos do the heavy lifting here, delivering that savory depth without any of the usual concerns. It's a genuinely satisfying, restaurant-quality salad you can feel completely confident serving.

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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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