BHA & BHT 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 in your own kitchen with zero fuss. Every single ingredient here is whole and fresh — shrimp, lime juice, olive oil, cucumber, cilantro — which means you're naturally sidestepping the synthetic preservatives that sneak into so many packaged dressings and pre-marinated proteins. The lime and olive oil dressing does all the heavy lifting, bringing a punchy, zesty backbone that ties the cool cucumber and buttery avocado together beautifully. A pinch of cumin and a hit of red pepper flakes give it just enough warmth to keep things interesting without overwhelming the delicate shrimp. Poaching the shrimp in salted water keeps them tender and clean-tasting, so the freshness of every other ingredient really shines through. If you like a little heat, the optional jalapeño pushes it over the top. Toss it together right before serving and you've got something that looks impressive, tastes incredible, and keeps your plate completely free of artificial additives.
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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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