AIP Friendly Coconut-Ranch Mango Shrimp Salad
Ranch dressing is one of those things that feels completely off the table when you're following an autoimmune protocol — until you swap the dairy and the nightshade-heavy seasonings for something that actually works. Here, full-fat coconut cream forms the creamy base, brightened with apple cider vinegar, fresh lemon juice, and a generous handful of chives, dill, and parsley. The result is cool, herby, and genuinely ranch-like without a single ingredient that conflicts with AIP guidelines. The shrimp get a quick toss in turmeric and ground ginger before hitting a hot coconut oil skillet, picking up golden color and warm, earthy flavor in just a few minutes. Piled over crisp romaine with sweet ripe mango, cool cucumber, and thin slivers of red onion, this salad hits every texture and flavor note you want from a satisfying main. A squeeze of lime at the end ties everything together beautifully. It serves four and comes together fast enough for a weeknight, but looks impressive enough to put in front of guests.
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Learn more →Ingredients
4 servings
For the coconut ranch dressing
- ⅓ cup full-fat coconut cream
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 1 tbsp fresh parsley, finely chopped
- 1 small clove garlic, finely grated
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For the shrimp
- 1 ¼ lb large shrimp, peeled and deveined
- 1 tbsp coconut oil
- ½ tsp turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For the salad
- 6 cups romaine lettuce, roughly torn
- 1 large ripe mango, peeled and diced (about 1 ½ cups)
- 1 medium cucumber, halved lengthwise and sliced
- ¼ small red onion, very thinly sliced
- ¼ cup fresh cilantro leaves (optional)
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, chives, dill, parsley, grated garlic, ground ginger, and sea salt until smooth and well combined. Taste and adjust salt if needed. Refrigerate the dressing for at least 15 minutes to allow the herbs to bloom and the flavors to meld.
- 2
Pat the shrimp thoroughly dry with paper towels. In a mixing bowl, toss the shrimp with the turmeric, ground ginger, and sea salt until evenly coated.
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