AIP Friendly Ginger-Lime Shrimp & Cucumber Salad
This bright, herb-loaded salad is exactly the kind of meal that proves eating for gut healing doesn't have to feel like a sacrifice. Seared shrimp get a hit of fresh ginger right in the pan, then land on a crisp bed of cucumber half-moons, shredded carrot, and a generous handful of cilantro and torn mint — it's colorful, cooling, and genuinely craveable. The dressing pulls everything together with fresh lime juice, coconut aminos, and a touch of raw honey, delivering that sweet-savory-tangy balance without a single ingredient that falls outside autoimmune protocol guidelines. Coconut aminos do the heavy lifting where soy sauce would normally show up, so you get that umami depth with none of the legume concerns. Everything comes together in about 20 minutes, and the recipe serves four, making it a solid option for a weeknight dinner or a meal-prep lunch that holds up well. Squeeze an extra lime wedge over the top before serving and you've got a dish that tastes like it came from a restaurant, not a restricted ingredient list.
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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
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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.
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