Anti Inflammatory Coconut-Ranch Shrimp & Cucumber Salad
Total time40 min
Prep time20 min
Cook time5 min
5.0(9)
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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
- 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)
- 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.
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