AIP Friendly Lemon Garlic Shrimp Salad
Bright, fresh, and genuinely satisfying, this shrimp salad is the kind of meal that feels indulgent without requiring any compromises. Plump shrimp are seasoned with turmeric, ginger, and garlic before being seared in olive oil until perfectly opaque — warm, fragrant, and ready to pile onto a generous bed of mixed greens. The produce lineup is equally vibrant: creamy avocado, crisp cucumber, peppery radishes, and thin slivers of red onion all come together for serious texture in every bite. A zesty lemon and apple cider vinegar dressing ties everything together, and because it's made from scratch with simple, whole ingredients, there's nothing hidden to second-guess. Following the autoimmune protocol means navigating a lot of "off-limits" labels on store-bought dressings and pre-seasoned proteins, so cooking from scratch like this genuinely matters. Every ingredient here — from the fresh herbs to the olive oil — fits cleanly within those boundaries without any awkward substitutions or workarounds. Serves four, and it comes together fast enough to make a weeknight feel like a real occasion.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined, tails removed
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For the dressing
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- ¼ tsp fine sea salt
For the salad
- 6 cups mixed salad greens
- 1 english cucumber, thinly sliced
- 2 avocados, pitted and sliced
- 6 radishes, thinly sliced
- ¼ red onion, very thinly sliced
For serving
- 2 tbsp fresh parsley leaves, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the lemon juice, lemon zest, 3 tbsp olive oil, apple cider vinegar, chopped parsley, chives, and 1/4 tsp salt until combined. Set the dressing aside.
- 2
Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with the turmeric, ginger, and 1/2 tsp salt until evenly coated.
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