Seeds Free Ginger-Lime Mango Shrimp Salad
Bright, tropical, and packed with bold flavor, this shrimp salad is the kind of dish that feels like a restaurant meal you somehow pulled off on a weeknight. Juicy mango, crisp shredded cabbage, cool cucumber, and tender seared shrimp all come together under a punchy ginger-lime dressing that you'll want to put on everything. The dressing itself is built from fresh lime juice, coconut aminos, grated ginger, and a touch of honey — no hidden seed-based oils or tahini-style pastes that can sneak into so many Asian-inspired sauces. Coconut aminos stand in beautifully for soy sauce, delivering that savory depth without any of the usual label-reading stress. The shrimp get a quick toss in turmeric and ground ginger before hitting a hot skillet with coconut oil, giving them gorgeous color and warmth in just a few minutes. Fresh cilantro and torn mint finish everything off with an herby lift that makes the whole bowl feel alive. It's a satisfying, feel-good meal that proves eating around seed restrictions doesn't mean sacrificing any of the fun.
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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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