Don’t forget about shrimp as an easy, fast-cooking protein in your kitchen!
You can buy it fresh or frozen (it doesn’t take long to defrost under cold water in a strainer) and it takes on flavor quickly and easily.
In this yummy salad, shrimp is combined with a tangy asian-inspired dressing you make with a shake of a jar, and on top of crunchy fresh greens and veggies.

Add a scoop of quinoa, rice, or cauliflower rice for more carbs, or eat it as-is for a light and enjoyable lunch or dinner. 

Gluten-free, dairy-free, grain-free and delicious!

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Ginger Shrimp Salad
Prep time
Cook time
Total time
Serves: 4
  • 1 tsp Avocado Oil
  • ½ pound Wild Shrimp (large, peeled, deveined)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lime Juice
  • ¼ tsp Honey
  • ½ tsp Coconut Aminos
  • 4 cups Arugula
  • 1 Carrot (shredded)
  • ¼ cup Radishes (thinly sliced)
  • 1 Avocado (sliced)
  • 1 pinch Sea Salt & Black Pepper
  1. In a skillet over medium heat, add the avocado oil and shrimp. Sprinkle with salt and pepper. Cook for 3 minutes each side, or until cooked through. Set aside.
  2. While the shrimp cook, add the extra virgin olive oil, lime juice, honey, and coconut aminos to a small jar and shake to combine.
  3. Add the arugula, carrot and radishes to a bowl. Top with the cooked shrimp and then the dressing, tossing to combine. Add the sliced avocado and an extra sprinkle of sea salt if needed, divide between plates and enjoy!
Additional Toppings Add chopped cilantro, chopped peanuts, or toasted sesame seeds to the dish.

No Coconut Aminos Use tamari or soy sauce instead.

More Flavor Marinate the shrimp in a combination of lime, honey & coconut aminos 15 minutes before cooking.

Foods that Heal Carrots boost bile production, which increases the body’s ability to digest fat.


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