Nitrate & Nitrite 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 fresh herbs come together in a bowl that genuinely looks as good as it tastes. The dressing is built on fresh lime juice, coconut aminos, and real grated ginger — no processed condiments or cured ingredients that could sneak in unwanted additives. Coconut aminos do a lot of heavy lifting here, delivering that savory, umami depth you'd normally get from soy sauce without any of the preservative concerns that come with conventional bottled sauces. The shrimp get a quick toss in turmeric and ground ginger before hitting a hot skillet with coconut oil, so they pick up gorgeous color and warm spice in just a few minutes. Everything is finished with torn mint and cilantro, which keeps the whole bowl feeling clean, vibrant, and genuinely fresh. It's the kind of weeknight meal that feels like a treat without any of the label-reading stress.
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!