Paleo Shrimp & Avocado Salad with Citrus Herb Dressing

Total time35 min

Prep time20 min

Cook time5 min

Paleo Shrimp & Avocado Salad with Citrus Herb Dressing

Sweet, briny shrimp get simmered until just barely opaque, then tossed with creamy avocado, crisp cucumber, and a punchy handful of cilantro and parsley for a salad that's as vibrant as it looks. The dressing is where this dish really shines — fresh lime juice, extra-virgin olive oil, and warm notes of turmeric and ginger whisked into something bright, tangy, and totally clean. Piled over a bed of mixed greens, every bite balances rich, buttery avocado against crunchy red onion and cool cucumber, with just enough acid to keep things lively. It's light enough for lunch but satisfying enough for dinner, especially with a squeeze of extra lime at the table. Built entirely from whole seafood, produce, and simple pantry staples, this one slots easily into a Paleo meal plan without any fuss. Serve it straight away while the shrimp are still cool and the dressing is freshly tossed for the best texture.

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Ingredients

4 servings

For the shrimp

1 lb large shrimp (21–25 count), peeled and deveined
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1 tsp salt, divided
1 bay leaf

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
3 tbsp extra-virgin olive oil
1 tsp apple cider vinegar
½ tsp ground turmeric
¼ tsp ground ginger

For the salad

2 ripe avocados, pitted, peeled, and cut into ¾-inch cubes
1 english cucumber, halved lengthwise and sliced into half-moons
¼ cup red onion, finely diced
¼ cup fresh cilantro leaves, roughly chopped
2 tbsp fresh parsley, roughly chopped

For serving

4 cups mixed greens
lime wedges, for serving (optional)

Instructions

1
Fill a medium saucepan with 4 cups of water, add the bay leaf and 1/2 tsp of the salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until they are pink, curled, and opaque throughout with no translucent gray at the center, and register 145°F (63°C) on an instant-read thermometer. Immediately drain through a colander and spread on a plate to cool for 10 minutes.
2
While the shrimp cool, whisk together the lime juice, olive oil, apple cider vinegar, turmeric, ground ginger, and the remaining 1/2 tsp salt in a small bowl until the dressing is smooth and uniform in color.

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