AIP Friendly Mango Shrimp Salad with Fig & Apple Cider Vinegar Dressing
Bright, juicy mango meets golden turmeric shrimp in a salad that feels like a restaurant dish but comes together in your own kitchen with zero compromise. The dressing is genuinely the star here — dried figs and apple cider vinegar are gently warmed together until the figs soften and turn jammy, then whisked with olive oil, honey, and fresh ginger into something sweet, tangy, and a little complex. It's the kind of flavor you'd never guess was built from such a short, clean ingredient list. Eating this way often means sacrificing the bold, layered sauces and dressings that make food exciting, but this recipe solves that problem entirely without reaching for anything off-protocol. The shrimp get a quick toss in turmeric and ground ginger before hitting a hot coconut oil skillet, so they pick up gorgeous color and warmth in just a few minutes. Crisp cucumber, fresh cilantro, and scallion greens round out the salad base with texture and brightness. Serve it to all four people at the table and nobody will feel like they're eating around a restriction — they'll just think dinner is really, really good.
About FigFig 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 coconut oil
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For the dressing
- 4 dried figs, stems removed, finely chopped
- 3 tbsp apple cider vinegar
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons 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.
- 1 tsp fresh ginger, finely grated
- 1 small clove garlic, finely minced
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
- 2 tbsp water
For the salad
- 5 oz mixed salad greens
- 1 large ripe mango, peeled and diced into ¾-inch cubes
- 1 medium cucumber, halved lengthwise and sliced into half-moons
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro leaves
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
Make the dressing: combine the chopped dried figs, apple cider vinegar, honey, grated ginger, minced garlic, and water in a small saucepan over medium-low heat. Cook, stirring occasionally, until the figs have softened and the mixture is fragrant, about 4–5 minutes. Remove from heat and let cool for 2 minutes, then whisk in the olive oil and 1/4 tsp salt until the dressing is cohesive and slightly thickened. Set aside.
- 2
Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with the turmeric, ground ginger, and 1/4 tsp salt until evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!