Nightshade Free Ginger-Lime Mango Shrimp Salad
Bright, tropical, and packed with crunch, 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 feels genuinely refreshing. The dressing is built on fresh lime juice, coconut aminos, grated ginger, and a touch of honey — no tomatoes, no peppers, no hidden nightshade ingredients anywhere in the mix. That makes it a rare find in the world of bold, flavor-forward salads, where chili-spiked dressings and tomato-based sauces tend to dominate. The shrimp get a quick toss in turmeric and ground ginger before hitting a hot skillet, which gives them gorgeous color and a warm, aromatic depth that plays beautifully against the sweet mango. Fresh cilantro and torn mint scattered over the top add a herby lift that ties every element together. Serve it immediately with a squeeze of lime and it's the kind of meal that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!