Chicken 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. Plump shrimp are gently poached until just opaque, then tossed with creamy avocado, crisp cucumber, punchy red onion, and a generous handful of cilantro. The lime-cumin dressing ties everything together with a citrusy kick that makes every bite feel alive. If you like a little heat, the optional jalapeño takes it up a notch without overwhelming the other flavors. Everything here is naturally free of poultry, so there's no need to swap or substitute a single thing — just cook and enjoy. It comes together quickly and 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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