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.
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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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