Anti Inflammatory Shrimp Salad with Avocado and Cilantro
Bright, fresh, and loaded with ingredients that genuinely pull their weight, this shrimp salad is the kind of meal that feels indulgent while doing your body a real favor. Poached shrimp keep things light and clean, while creamy avocado brings healthy fats that are central to any inflammation-conscious eating plan. The dressing is built on extra-virgin olive oil and fresh lime juice — no refined oils, no hidden sugars, just simple pantry staples that let the produce shine. Cumin, red pepper flakes, and a hit of garlic add warmth and depth, and all three have well-known reputations in the anti-inflammatory ingredient world. Cucumber and red onion give every bite a satisfying crunch, and the cilantro ties everything together with a herby brightness that makes this taste far more complex than the prep actually is. Toss in the optional jalapeño if you want a little extra heat, and adjust the lime at the end to get the balance exactly where you want it. It comes together in one bowl and is best served right away, making it an effortless choice for a weeknight dinner or a lunch that actually keeps you energized.
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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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