Shrimp Salad (AIP, Paleo, GAPS, SCD)

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Last Updated on March 30, 2023

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Yes,  I’m still here.  Doing AIP.  Toughin’ it out.  Stayin’ strong.  Although I might be turning into a big green monster…

Frankly, this journey has had it’s ups and downs – but part of that is because my body is trying to heal several systems at once.  I don’t really want to go into all of the boring details about my health, but I will say that healing takes time.  The autoimmune protocol (AIP) itself hasn’t been so bad.  Problems tend to arise when I’m tired and forget to plan ahead – which can be a bad thing since the AIP doesn’t exactly allow for convenience food.  Avocados, Whole Foods’ Naked Roast Beef, and Artisana Coconut Butter come to the rescue when I’m in a pinch.

As far as my progress goes – I’ve got a ways to go.  Energy is up and down.  Sleep is usually good but occasionally gives me problems.  The good news:  I’m down about five-ish pounds, which I consider a blessing since I’ve not been cleared to exercise by Super-Doc yet.  AND I’m eating FAT – lots of it – in the form of avocados, coconut oil, coconut butter and olive oil.  I’ve read that healthy fats are essential to healing a hurting body, so I’ve not restricted them in any way.  Of course, the AIP is restrictive in and of itself, as many high-allergen food groups (nuts, seeds, legumes, eggs, dairy, nightshades), and the calories that go with them, have been eliminated.

Here’s a little recipe I tried out tonight, in my quest for something different for dinner.  It reminds me of a seafood salad my Italian Mom serves on Christmas Eve, only I added cilantro (not very Italian) and cut back on the garlic (fuggedaboutit). I served this with grilled summer squash (recipe coming soon) and roasted butternut.

Different is nice – eggs Benedict dripping in Hollandaise sauce would be nicer – but you can’t have it all, huh?

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Shrimp Salad

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  • Yield: 4-5 dinner portions 1x

Ingredients

Units Scale
  • 2 lbs. wild caught shrimp, cleaned and peeled
  • 3/4 cup grated carrot
  • 3/4 cup diced celery
  • 1/2 cup minced cilantro
  • 1–2 cloves garlic, pressed or minced
  • juice of 1 lemon
  • 2 1/2 tablespoons of e.v.o.o.
  • salt, to taste
  • avocado, optional

Instructions

  1. Bring medium pot of salted water to boil. Have an ice bath ready – the shrimp will cook really fast.
  2. Once boiling, drop in shrimp. Cook for about 1-2 minutes, or until shrimp are pink and edges are curled up.
  3. Scoop shrimp out of hot water and immediately place into ice bath to cool.
  4. Once cooled, drain shrimp and pat dry with paper towels.
  5. Chop the shrimp into small pieces. Add the rest of the ingredients and mix well. Cover and refrigerate for about an hour.
  6. Serve atop lettuce as a salad, or in large leaves of lettuce as a wrap.
  7. Add chopped avocado on top if desired.

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