
Bright, zesty, and loaded with fresh produce, this shrimp salad is the kind of dish that looks impressive but comes together with minimal effort. Every ingredient here is exactly what it says it is — plump poached shrimp, creamy avocado, crisp cucumber, and a punchy lime-cumin dressing made from scratch. That matters more than you might think, because packaged dressings and pre-seasoned proteins are common culprits for sneaking in synthetic dyes and artificial additives. Here, you control everything from the poaching water to the final squeeze of lime, so there's nothing hidden on the ingredient list. The cilantro and jalapeño bring a fresh, herbaceous heat that makes the whole bowl feel alive, while the olive oil and lime juice tie it all together in a dressing that's clean and genuinely delicious. It's the kind of salad that works as a light lunch, a starter, or a crowd-pleasing dish you can feel good about serving to anyone watching what goes into their food.
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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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