Bright, citrus-soaked shrimp paired with creamy avocado is one of those combinations that just works every single time. The shrimp are quickly poached to a perfect 145°F before getting tossed in a punchy mix of fresh lime and lemon juice, red onion, jalapeño, and cucumber — so every bite is clean, vibrant, and layered with flavor. A touch of cumin and olive oil rounds everything out, giving the dish a subtle depth that keeps it from feeling one-note. The avocado goes in right at the end, folded in gently so it stays in those satisfying half-inch cubes rather than turning into mush. This is naturally free of any grain-based ingredients — no bread, no crackers baked in, nothing hidden — so it's a genuinely worry-free choice when you're avoiding rye or other grains. It comes together with straightforward fresh ingredients and a short chill in the fridge, making it ideal for a warm-weather lunch, a crowd-pleasing starter, or an easy weeknight dinner that feels a little special.
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Bring a medium saucepan of generously salted water to a boil over high heat. Add the shrimp and cook for 1 to 2 minutes, until they are pink, opaque throughout, and curl into a loose C-shape — they should reach an internal temperature of 145°F (63°C). Do not overcook; they will continue to firm slightly as they cool.
Drain the shrimp in a colander and transfer to a large bowl. Let them cool for 5 minutes, then cut each shrimp into 3 or 4 bite-sized pieces.
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