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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