Shrimp Salad with Cilantro-Lime Ranch Dressing

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Summer is salad season, and I find myself whipping something together with a simple protein and flavorful dressing just about every day for lunch.

This recipe uses a variation of the Autoimmune Protocol compliant “Ranch” dressing found in The Autoimmune Paleo Cookbook, except instead of dill and lemon, I use cilantro and lime. It is thick, creamy, and delicious!

If you’ve got a sensitivity to coconut, don’t fret — you can experiment making your own creamy dressing using an avocado blended instead of the coconut concentrate. It won’t be as pretty, but it will taste delicious!

5.0 from 1 reviews
Shrimp Salad with Cilantro-Lime Ranch Dressing
Prep time
Cook time
Total time
Serves: 2
  • 1 tablespoon coconut oil
  • 12 ounces peeled, deveined shrimp
  • ½ head romaine, shredded
  • 1 carrot, grated
  • ½ green apple, cored and chopped into chunks
  • 1 avocado, pitted and chopped into chunks
  • 1-2 tablespoons cilantro, for garnish
  • ½ cup Cilantro-Lime Ranch Dressing (recipe below)
  1. 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.
  2. Place the romaine, grated carrot, green apple, avocado, and cilantro in a large bowl with the shrimp. Arrange, or toss to combine.
  3. Serve with cilantro-lime ranch dressing.

5.0 from 1 reviews
Cilantro-Lime Ranch Dressing
Prep time
Cook time
Total time
Serves: 1 cup
  • ⅓ cup coconut concentrate
  • ¼ cup extra-virgin olive oil
  • ½ cup filtered water
  • 1 lime, juiced
  • 1 teaspoon apple cider vinegar
  • 1 clove garlic
  • ½ teaspoon sea salt
  • 1 tablespoon fresh cilantro
  1. Place all ingredients except for the cilantro in a blender and mix until thoroughly combined. If the dressing is too thick, thin with water until the desired consistency is reached.
  2. Add the cilantro and blend for 10 seconds more, or until just combined.
Note: In order to measure the concentrate, it is best to soften it in a warm water bath before use as it is solid at room temperature. Coconut concentrate is otherwise known as "coconut butter" or "coconut manna" and is solid at room temperature. It is not the cream at the top of a can of coconut milk!


About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.


  • suzanne says

    This looks absolutely wonderful. However, I’m totally confused about shrimp. What are the cleanest shrimp to buy?

    • Mickey Trescott says

      Hi Suzanne,
      I like to buy wild-caught shrimp, not farmed. Hope it helps!

  • Kendra Barker says

    How should we store it? Can’t refrigerate it due to the coconut butter…Is it okay on the counter for 5 days?

    • Mickey Trescott says

      Hi Kendra, store the dressing in the refrigerator and pull out for an hour or so before using.

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