AIP Friendly Mango Shrimp Salad with Basil-Coconut Pesto

Total time28 min

Prep time20 min

Cook time8 min

4.6

(25)

AIP Friendly Mango Shrimp Salad with Basil-Coconut Pesto

Sweet, juicy mango meets seared shrimp and a vibrant herb sauce in a bowl that feels like a restaurant-worthy meal you made in your own kitchen. The basil-coconut pesto is the real star here — blended from fresh basil, full-fat coconut cream, olive oil, lemon juice, and a single garlic clove, it comes together in minutes and delivers a creamy, dairy-free richness that coats every bite. Shrimp are seasoned simply with ginger and turmeric before hitting a screaming-hot skillet, giving them a gorgeous sear and a subtle warmth that plays beautifully against the cool, crisp cucumber and greens underneath. This kind of recipe can be tricky to pull off on an elimination-style protocol because so many dressings and sauces rely on ingredients that aren't allowed — but this pesto sidesteps all of that with compliant pantry staples and nothing hidden. The whole dish comes together in a handful of steps and serves four, making it a solid choice for a weeknight dinner or a meal-prep lunch that actually holds up. Every component — the seared shrimp, the dressed greens, the spoonable pesto — is built from whole, recognizable ingredients with no shortcuts that could sneak in problematic additives. Bright, fresh, and deeply satisfying, this is the kind of plate that makes eating within a strict framework feel genuinely exciting rather than limiting.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp fine sea salt
¼ tsp ground ginger
¼ tsp ground turmeric

For the pesto

2 cups fresh basil leaves, packed
¼ cup full-fat coconut cream
3 tbsp olive oil
2 tbsp fresh lemon juice
1 small clove garlic
¼ tsp fine sea salt

For the salad

2 ripe mangoes, peeled and diced into ¾-inch cubes
5 oz mixed greens or arugula
1 english cucumber, thinly sliced
4 scallions (green tops only), thinly sliced
1 tbsp fresh lemon juice
1 tbsp olive oil

For serving

fresh basil leaves, for serving (optional)

Instructions

1
Make the pesto: combine the basil leaves, coconut cream, 3 tbsp olive oil, 2 tbsp lemon juice, garlic clove, and 1/4 tsp salt in a blender or food processor. Blend until smooth and bright green, scraping down the sides once. Taste and adjust salt, then set aside.
2
Pat the shrimp thoroughly dry with paper towels. Toss with 1 tbsp olive oil, 1/2 tsp salt, ground ginger, and ground turmeric until evenly coated.

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