Bright, tropical, and packed with bold flavor, this shrimp salad is the kind of dish that makes a weeknight feel like a special occasion. Juicy mango, crisp shredded cabbage, cool cucumber, and tender seared shrimp come together in a bowl that's as beautiful to look at as it is to eat. The dressing — built on fresh lime juice, grated ginger, coconut aminos, and a touch of honey — ties everything together with a zingy, slightly sweet punch that keeps you going back for another forkful. Shrimp are seasoned with turmeric and ground ginger before hitting a hot skillet, giving them a gorgeous golden color and a warm, aromatic depth that plays perfectly against the cool, crunchy vegetables. Fresh cilantro and torn mint scattered over the top add an herby brightness that makes the whole salad feel alive. Every single ingredient here is naturally free from tree nuts, so there's no need to swap anything out or second-guess a label — this one is clean and straightforward from the start. Serve it right away with a squeeze of lime for a meal that's refreshing, satisfying, and genuinely hard to stop eating.
About FigFig 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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
