Pecan Free Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

4.8

(7)

Pecan Free Ginger-Lime Mango Shrimp Salad

Bright, tropical, and packed with bold flavor, this shrimp salad is the kind of dish that feels like a restaurant meal you somehow pulled off on a weeknight. Juicy seared shrimp get a warm, golden coating of turmeric and ginger before hitting a hot skillet, and the result is beautifully caramelized bites that pair perfectly with sweet mango and crisp shredded cabbage. The dressing — built from fresh lime juice, coconut aminos, grated ginger, honey, and a hit of lime zest — ties everything together with a punchy, citrusy depth that keeps you going back for another forkful. Cucumber slices and scallion greens add cool crunch, while fresh cilantro and torn mint lift the whole bowl with herby brightness. For anyone navigating tree nut allergies, this recipe is a genuinely satisfying option because every component is naturally free of nuts — no swaps needed, no label-reading anxiety. The coconut oil used for searing is a refined fat from a different botanical family and is the only coconut-derived ingredient here, keeping the flavor profile clean and tropical without any nut-based additions. Serve it straight from the bowl with a squeeze of lime and you've got a salad that's as stunning to look at as it is to eat.

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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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