Pescatarian Ginger-Lime Mango Shrimp Salad
Bright, tropical, and loaded with fresh produce, this shrimp salad is the kind of meal that feels like a vacation on a plate. Turmeric- and ginger-dusted shrimp get seared in coconut oil until perfectly pink and caramelized, then tossed with juicy mango, crisp cabbage, cool cucumber, and a double hit of fresh herbs. The dressing — built from fresh lime juice, grated ginger, coconut aminos, and a touch of honey — ties every element together with a punchy, sweet-savory balance that keeps you going back for another forkful. Because the whole dish leans on seafood rather than meat, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds. Coconut aminos stand in beautifully for soy sauce, keeping the flavor deep and savory while staying free of any hidden animal-based additives that can sneak into conventional condiments. Everything comes together in one skillet and one big bowl, making cleanup as easy as the cooking itself. Serve it right away with an extra squeeze of lime and let the combination of mint and cilantro do the rest of the work.
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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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