Bright, tropical, and loaded with fresh produce, this shrimp salad is the kind of meal that feels like a vacation on a plate. The shrimp get a quick toss in turmeric and ground ginger before hitting a hot skillet with coconut oil, giving them a gorgeous golden sear and bold flavor without a drop of canola, soybean, or any other refined seed oil in sight. The dressing is built on fresh lime juice, coconut aminos, and extra-virgin olive oil — clean, punchy ingredients that come together in seconds and taste like they took much longer. Ripe mango adds natural sweetness that plays beautifully against the crisp shredded cabbage, cool cucumber, and a generous handful of fresh cilantro and mint. Every component here is intentional, and nothing is hiding a problematic oil in the background. It's the kind of recipe that proves eating clean doesn't mean eating boring — this bowl is genuinely crave-worthy, colorful, and satisfying enough to anchor any meal.
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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.
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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