Emulsifier Free Ginger-Lime Shrimp & Cucumber Salad

Total time36 min

Prep time20 min

Cook time6 min

4.5

(9)

Emulsifier Free Ginger-Lime Shrimp & Cucumber Salad

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 lb large shrimp, peeled and deveined, tails removed
1 tbsp coconut oil
1 tsp fresh ginger, finely grated
¼ tsp fine sea salt

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp coconut aminos
1 tbsp olive oil
1 tsp fresh ginger, finely grated
1 tsp raw honey
¼ tsp fine sea salt

For the salad

2 medium english cucumbers, halved lengthwise and sliced into half-moons
2 medium carrots, peeled and shredded
4 scallions (green tops only), thinly sliced
½ cup fresh cilantro leaves
¼ cup fresh mint leaves, roughly torn

For serving

lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the lime juice, coconut aminos, olive oil, 1 tsp grated ginger, honey, and 1/4 tsp salt until the honey is fully dissolved. Set the dressing aside.
2
In a large mixing bowl, combine the sliced cucumber, shredded carrot, scallion greens, cilantro, and mint. Toss to mix, then set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!