Anti Inflammatory Coconut-Ranch Mango Shrimp Salad
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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
- 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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