Place the coconut oil in the bottom of a skillet on medium heat. When the fat has melted and the pan is hot, saute the shrimp in batches, making sure not to crowd, and cooking for 1-2 minutes or until opaque and fully cooked. Remove and set aside to cool.
Place the romaine, grated carrot, green apple, avocado, and cilantro in a large bowl with the shrimp. Arrange, or toss to combine.
Serve with cilantro-lime ranch dressing.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/shrimp-salad-with-cilantro-lime-ranch-dressing/