Nutmeg Free Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

4.8

(7)

Nutmeg Free Ginger-Lime Mango Shrimp Salad

Bright, tropical, and packed with fresh 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's as beautiful as it is satisfying. The dressing — built on fresh lime juice, coconut aminos, grated ginger, and a touch of honey — is zingy and a little sweet, coating every ingredient in something genuinely crave-worthy. Warm spices like turmeric and ground ginger give the shrimp a gorgeous golden color and a subtle depth that plays perfectly against all that citrus brightness. Because every component here is naturally free of nutmeg, there's no need to audit spice blends or swap anything out — the ingredient list is clean and straightforward from the start. Fresh cilantro and torn mint scattered over the top add an herby lift that makes the whole bowl feel light and vibrant. Serve it immediately with a squeeze of extra lime and it's an instant crowd-pleaser.

About Fig

Fig 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!