Brazil Nut Free Shrimp Salad with Avocado and Cilantro
This vibrant, fresh salad is the kind of dish that feels like a vacation on a plate — bright lime, creamy avocado, and tender poached shrimp all coming together in one bowl. The dressing is a punchy mix of citrus, olive oil, cumin, and a hint of heat from red pepper flakes, and it coats every ingredient beautifully without overpowering the delicate shrimp. Poaching the shrimp in salted water keeps them juicy and perfectly cooked, so there's no rubbery texture to worry about. Crisp cucumber and red onion add a satisfying crunch, while the cilantro brings an herby freshness that ties the whole thing together. Every single ingredient in this recipe is naturally free from tree nut concerns, so you can toss it together with total confidence and zero label-reading stress. It comes together in just a few simple steps, making it an ideal choice for a light lunch, a crowd-pleasing starter, or a warm-weather dinner that doesn't require turning on the oven. Serve it immediately after tossing so the avocado stays bright and the textures stay at their best.
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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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