Citric Acid Free Shrimp Salad with Avocado and Cilantro
Bright, fresh, and packed with bold flavor, this shrimp salad is the kind of dish that feels like a treat without requiring much effort at all. Perfectly poached shrimp get tossed with creamy avocado, crisp cucumber, red onion, and a generous handful of cilantro — it's colorful, satisfying, and genuinely craveable. The dressing comes together with lime juice, olive oil, cumin, garlic, and a pinch of red pepper flakes, delivering a punchy, well-rounded finish that ties everything together beautifully. For anyone navigating a citric acid sensitivity, the good news here is that the tang comes entirely from fresh-squeezed lime juice rather than the processed citric acid additive that sneaks into so many store-bought dressings and marinades. Every ingredient is whole and straightforward, so you stay in full control of what goes into the bowl. A little jalapeño is optional if you want extra heat, and the whole thing comes together in one large bowl with minimal cleanup. It's the kind of light, vibrant meal that works just as well for a casual weeknight dinner as it does for impressing guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!