Go Back

Whole30 Summer Shrimp Salad + Zesty Chipotle Dressing

This easy-to-make Summer Shrimp Salad from the Whole Smiths is PERFECT for your Whole30. So easy to prep ahead of time, delicious and filling!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad, Side
Cuisine: Gluten-Free, Paleo, Whole30
Servings: 4
Author: the Whole Smiths


For the vinaigrette:

  • 1/4 cup avocado oil
  • 1/4 cup lime juice roughly 2-3 limes
  • 1/2 teaspoon of salt

For the Chipotle Dressing:

  • 1 cup 1-Minute Mayonnaise
  • 2 tablespoons + 2 teaspoons New Barn Organic Unsweetened Almondmilk
  • 2 teaspoons lime juice
  • 1 teaspoon chipotle powder
  • 1/2 teaspoon salt
  • 1 clove garlic minced

For the Salad:

  • 1 pound shrimp peeled and deveined
  • 1 tablespoon ghee or extra-virgin olive oil
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups slaw mix
  • 1/2 cup cilantro chopped
  • 1 red bell pepper diced
  • 1 to mato diced
  • 1 mango diced
  • 1 small jalapeño finely chopped


  • Combine the mayo, Organic New Barn Unsweetened Almondmilk, lime juice, chipotle powder, salt and garlic together in a small bowl or mason jar for easy storage. Set aside.
  • Heat a medium sized frying pan over medium heat and add the ghee or olive oil to the pan. While the pan heats sprinkle the salt and pepper over the shrimp and toss to coat. Once the oil is hot, add the shrimp and cook each side 2-3 minutes until cooked through.
  • In a large bowl add the slaw mix, cilantro, bell pepper, tomato, mango and jalapeño. Poor the lime vinaigrette over top of the produce and toss to combine well.
  • To serve, plate the salad and top with the shrimp and drizzle the chipotle dressing over top.