Yeast Free Ginger-Lime Mango Shrimp Salad
Bright, tropical, and loaded with fresh ingredients, this shrimp salad is the kind of dish that feels like a vacation on a plate. Juicy mango, crisp shredded cabbage, cool cucumber, and tender seared shrimp all come together in a bowl that's as colorful as it is satisfying. The dressing is built on fresh lime juice, coconut aminos, and grated ginger — no vinegar, no fermented ingredients, just clean, punchy flavor that works beautifully without any yeast-derived components. Coconut aminos do a lot of heavy lifting here, delivering that savory depth you'd normally get from soy sauce while keeping everything completely free of fermentation concerns. The shrimp get a quick toss in turmeric and ground ginger before hitting a hot skillet, which gives them gorgeous color and a subtle warmth that plays perfectly against the sweet mango. Fresh cilantro and torn mint scattered over the top make every bite feel alive and herbaceous. It's the kind of recipe that proves eating with restrictions doesn't mean eating boring.
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 →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!