AIP Friendly Coconut-Ranch Shrimp & Cucumber Salad

Total time40 min

Prep time20 min

Cook time5 min

5.0

(9)

AIP Friendly Coconut-Ranch Shrimp & Cucumber Salad

Ranch dressing is one of those flavors that feels completely off the table when you're avoiding dairy, eggs, and nightshades — but this recipe proves otherwise. Full-fat coconut milk and coconut cream form a surprisingly creamy, tangy base, and a generous handful of fresh dill, chives, and parsley brings that classic herby punch without a single non-compliant ingredient. The shrimp get a quick sear with olive oil, garlic powder, and turmeric, picking up golden color and a subtle warmth that makes the whole bowl feel more substantial than a typical salad. Salting the cucumbers first and letting them drain is a small step that pays off big — you get crisp, snappy bites instead of a watery mess pooling at the bottom of the bowl. Everything comes together in one big toss, and the result is cool, bright, and satisfying in a way that genuinely doesn't feel like "protocol food." It serves four, making it an easy weeknight dinner or a meal-prep win you can feel good about.

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 (21–25 count), peeled and deveined
1 tbsp olive oil
½ tsp garlic powder
¼ tsp ground turmeric
¼ tsp fine sea salt

For the coconut-ranch dressing

½ cup full-fat coconut milk
2 tbsp coconut cream
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
2 tbsp fresh dill, finely chopped
Ingredient note
AIP 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.
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
½ tsp fine sea salt

For the salad

2 large english cucumbers, halved lengthwise and sliced into half-moons
4 scallions (green tops only), thinly sliced
1 tbsp fresh lemon juice
¼ tsp fine sea salt

For serving

2 tbsp fresh dill sprigs (optional)
Ingredient note
AIP 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.
lemon wedges, for serving (optional)

Instructions

1
Make the dressing: whisk together the coconut milk, coconut cream, apple cider vinegar, garlic powder, onion powder, dill, chives, parsley, and salt in a small bowl until smooth and uniform. Refrigerate while you prepare the remaining components.
2
Place the sliced cucumbers in a colander, toss with 1/4 tsp salt, and let stand for 10 minutes to draw out excess moisture. Pat dry with paper towels.

Want the full recipe?

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