Bright, zesty, and loaded with fresh ingredients, this shrimp salad is the kind of dish that feels like a treat without requiring much effort at all. Plump shrimp are gently poached until just opaque, then tossed with creamy avocado, crisp cucumber, red onion, and a generous handful of cilantro. The dressing — a punchy blend of lime juice, olive oil, cumin, and a hint of red pepper flakes — ties everything together with a citrusy kick that makes each bite feel alive. For anyone navigating nut allergies, this recipe is naturally worry-free from start to finish, built entirely on whole, straightforward ingredients with no hidden surprises. The optional jalapeño adds a welcome layer of heat if you're into that, but the salad holds its own without it. Everything comes together in one bowl, making cleanup as easy as the cooking itself. Serve it right away so the avocado stays vibrant and the textures stay perfectly fresh.
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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.
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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