Paleo Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

Bright, tropical, and loaded with fresh produce, this shrimp salad is the kind of meal that feels indulgent while checking every clean-eating box. The shrimp get a quick toss in turmeric, ground ginger, and sea salt before hitting a hot coconut oil skillet, giving them a gorgeous golden sear in just a few minutes. Ripe mango, crisp shredded cabbage, cucumber, and a shower of fresh cilantro and mint make the base feel vibrant and satisfying without any grains or fillers. The dressing is where things really sing — fresh lime juice, grated ginger, lime zest, honey, and coconut aminos come together into something tangy, a little sweet, and deeply savory, all without soy or refined sugar. Coconut aminos is the smart swap here, delivering that umami depth you'd normally get from soy sauce while keeping everything grain-free and compliant. Everything comes together fast, making it an ideal weeknight option when you want something that tastes like a restaurant dish but comes straight from your own kitchen. Serve it immediately so the cabbage stays crisp and the shrimp are still warm against all that cool, juicy mango.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp, peeled and deveined, tails removed
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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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