Chestnut Free Shrimp Salad with Avocado and Cilantro
Bright, zesty, and loaded with fresh ingredients, this shrimp salad is the kind of dish that feels like a treat without requiring much effort at all. Poached shrimp get tossed with creamy avocado, crisp cucumber, punchy red onion, and a handful of fresh cilantro, then dressed in a cumin-spiked lime vinaigrette that ties everything together beautifully. The whole thing comes together in one large bowl, making cleanup a breeze. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally safe — every ingredient is straightforward produce, seafood, and pantry staples with zero hidden surprises. The lime and olive oil dressing is whisked up from scratch, so there's no need to scrutinize store-bought labels. A touch of jalapeño adds optional heat if you like a little kick, and the dish is best served right away while the avocado is still vibrant and the shrimp are perfectly tender.
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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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