Sesame Free Ginger-Lime Mango Shrimp Salad
Bright, tropical, and packed with fresh flavor, this shrimp salad is the kind of dish that feels like a restaurant meal you somehow pulled off on a weeknight. Juicy seared shrimp get a warm, golden coating of turmeric and ginger before hitting a hot skillet, developing just enough caramelized edge to stand up to the vibrant mango and crisp cabbage underneath. The dressing is where things really sing ā coconut aminos bring a savory, umami-rich depth that works beautifully in place of soy-based sauces, making it a smart pick when you need to avoid hidden sesame that often sneaks into Asian-inspired dressings and marinades. Fresh lime juice, grated ginger, honey, and a hit of zest tie everything together into something tangy, a little sweet, and completely addictive. Ripe mango, cool cucumber, and a generous handful of cilantro and mint keep every bite feeling light and refreshing. It's the kind of salad that actually satisfies ā no sad greens, no skimpy protein ā just bold, clean ingredients that happen to come together effortlessly.
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Learn more āIngredients
4 servings
For the shrimp
- 1 Ā½ lb large shrimp, peeled and deveined, tails removed
- 1 tbsp coconut oil
- Ā½ tsp fine sea salt
- Ā½ tsp ground turmeric
- Ā¼ 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 Ā¾-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)
- Ā¼ cup fresh cilantro leaves
- Ā¼ 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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