Beef Free Shrimp Salad with Avocado and Cilantro
Bright, citrusy, and loaded with creamy avocado, this shrimp salad is the kind of dish that feels like a restaurant plate but comes together with minimal effort at home. Plump poached shrimp are the star here — gently cooked just until opaque and tender, then tossed with cool cucumber, sharp red onion, and a generous handful of fresh cilantro. A punchy lime and cumin dressing ties everything together with a little heat from red pepper flakes and optional jalapeño. Because the whole recipe is built around seafood and fresh produce, there's no need to swap or substitute anything — it's naturally free of beef without any compromise on flavor or satisfaction. The avocado adds a buttery richness that balances the acidity of the lime beautifully, making every bite feel indulgent without being heavy. This one is ideal for warm-weather lunches, light dinners, or any time you want something vibrant and filling that doesn't weigh you down.
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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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