Low Sugar Shrimp Salad with Avocado and Cilantro
Fresh, bright, and completely free of any added sweeteners, this shrimp salad is the kind of dish that feels indulgent without any of the compromise. The dressing is built entirely from lime juice, olive oil, and a handful of bold spices — cumin, red pepper flakes, and fresh garlic — so every bit of flavor comes from real ingredients, not hidden sugars you'd find in a bottled dressing. Plump poached shrimp get tossed with creamy avocado, crisp cucumber, red onion, and a generous handful of cilantro, making each bite a satisfying mix of textures and freshness. A touch of jalapeño is optional but highly recommended if you want a little heat that lingers. The whole thing comes together in one bowl with minimal fuss, and because you're building the dressing from scratch, you stay in complete control of what goes in. It's the kind of salad that works as a light lunch, a starter, or even a crowd-pleasing dish to bring to a gathering.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 1 tsp kosher salt, plus more for the poaching water
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 1 clove garlic, finely minced
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch cubes
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ⅓ cup red onion, finely diced
- ½ cup fresh cilantro leaves, roughly chopped
- 1 jalapeño, seeded and finely diced (optional)
Instructions
- 1
Fill a medium saucepan with water, season generously with salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until opaque throughout and curled into a loose C-shape. Drain through a colander and spread on a plate to cool for 10 minutes.
- 2
In a small bowl, whisk together the lime juice, olive oil, cumin, 1 tsp kosher salt, black pepper, red pepper flakes, and garlic until combined.
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