Pistachio Free Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

Pistachio Free Ginger-Lime Mango Shrimp Salad

Bright, tropical, and loaded with bold flavor, this shrimp salad is the kind of dish that feels like a restaurant meal you somehow pulled off on a weeknight. Turmeric- and ginger-dusted shrimp get seared in coconut oil until perfectly pink and caramelized at the edges, then tossed with juicy mango, crisp shredded cabbage, cool cucumber, and a shower of fresh cilantro and mint. The dressing — built from fresh lime juice, grated ginger, coconut aminos, and a touch of honey — ties every element together with a zippy, slightly sweet punch that keeps you going back for another forkful. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects without any substitutions required; every ingredient here is straightforward and easy to source. The whole thing comes together in one skillet and one big bowl, which means less cleanup and more time enjoying it. Serve it immediately so the cabbage stays crisp and the shrimp are still warm against the cool, fresh produce — that contrast is honestly half the magic.

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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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