Soy Free Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

4.8

(7)

Bright, tropical, and packed with crunch, this shrimp salad is the kind of dish that tastes like it took way more effort than it actually did. Juicy mango, crisp shredded cabbage, cool cucumber, and a shower of fresh cilantro and mint come together in a bowl that looks stunning and eats even better. The dressing is where the magic really happens — coconut aminos stand in for traditional soy sauce, delivering that same savory depth without any soy whatsoever, so you get bold umami flavor with zero compromise. Shrimp get a quick toss in turmeric, ground ginger, and sea salt before hitting a hot skillet with coconut oil, which gives them gorgeous color and a lightly spiced crust in just a few minutes. The ginger-lime dressing — built with fresh grated ginger, lime zest, and a touch of honey — ties every element together with a zippy, slightly sweet finish. It's the kind of recipe that works just as well for a casual weeknight dinner as it does for impressing guests, and every ingredient on the list is clean and straightforward. Serve it right away with extra lime wedges and let everyone dig in while it's fresh.

About Fig

Fig 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!