Paraben Free Ginger-Lime Mango Shrimp Salad
Bright, tropical, and packed with fresh produce, this shrimp salad is the kind of meal that feels like a vacation on a plate. Juicy mango, crisp shredded cabbage, cool cucumber, and fragrant herbs come together in a bowl that's as beautiful to look at as it is satisfying to eat. The dressing — built from fresh lime juice, grated ginger, coconut aminos, and a touch of honey — is completely free of synthetic preservatives, which makes it a smart swap for anyone avoiding parabens and other chemical additives that sneak into bottled sauces and store-bought dressings. Cooking with whole, recognizable ingredients from start to finish means you stay in full control of what goes into your food. The shrimp get a quick toss in turmeric and ground ginger before hitting a hot skillet with coconut oil, picking up gorgeous color and warmth in just a few minutes. Everything comes together fast, and the result is a layered, vibrant salad with bold citrus heat and a satisfying mix of textures in every bite. Serve it right away with extra lime wedges for a dish that genuinely delivers on both flavor and clean-ingredient peace of mind.
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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.
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