Pork Free Ginger-Lime Mango Shrimp Salad
Bright, tropical, and loaded with fresh crunch, this shrimp salad is the kind of dish that feels like a restaurant order but comes together entirely in your own kitchen. The shrimp get a quick toss in turmeric and ginger before hitting a hot skillet with coconut oil, giving them gorgeous color and a warm, aromatic depth that plays beautifully against the sweet mango and cool cucumber. A punchy lime-ginger dressing made with coconut aminos ties everything together — no soy sauce needed, and no hidden ingredients to second-guess. Shredded cabbage adds satisfying crunch, while fresh cilantro and torn mint keep every bite feeling light and vibrant. The whole bowl is naturally free of any pork products, relying on clean proteins and produce from start to finish, so there's nothing to swap or substitute. It's the kind of salad that disappears fast, so you might want to double the dressing.
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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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