Bright, zesty, and loaded with fresh ingredients, this shrimp salad is the kind of dish that feels like a restaurant plate but comes together in your own kitchen with minimal fuss. Plump shrimp are gently poached until just opaque, then tossed with creamy avocado, crisp cucumber, red onion, and a generous handful of cilantro — every bite is a little different and completely satisfying. The dressing is a punchy lime and olive oil vinaigrette spiked with cumin, garlic, and red pepper flakes, which ties everything together with a warm, citrusy kick. If you like a little heat, the optional jalapeño takes it up a notch without overwhelming the other flavors. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward and easy to verify, with no hidden stalks or celery seed lurking in a spice blend. It's the kind of clean, vibrant salad you'll want to make on repeat all season long.
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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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