Pregnancy Friendly Ginger-Lime Mango Shrimp Salad
Bright, tropical, and loaded with fresh produce, this shrimp salad is the kind of meal that feels indulgent while actually delivering serious nutritional value. Shrimp is a fantastic source of lean protein and is low in mercury, making it a smart seafood choice during pregnancy — and the recipe takes care to cook each piece to a safe internal temperature of 145°F, so there's no guesswork involved. The turmeric and ginger that season the shrimp aren't just for flavor; ginger in particular is widely celebrated for helping ease the nausea that so many people experience in the first trimester. Sweet ripe mango, crisp cabbage, cool cucumber, and fresh herbs come together in a bowl that's as colorful as it is satisfying. The zesty ginger-lime dressing ties everything together with a bright, tangy kick that makes every bite feel refreshing rather than heavy. It comes together in one skillet with minimal fuss, which is exactly what you want on days when energy is in short supply. Serve it right away for the best texture, with an extra squeeze of lime to really make those flavors pop.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!