Eggless Shrimp Salad with Avocado and Cilantro
This vibrant, refreshing salad is everything you want on a warm day — plump poached shrimp, creamy avocado, crisp cucumber, and a punchy lime-cumin dressing that ties it all together beautifully. The shrimp are gently cooked in salted water until just opaque, keeping them tender and juicy rather than rubbery, and the whole dish comes together with a simple whisk-and-toss method. Because the dressing is built entirely from lime juice, olive oil, and spices, there's no mayo or creamy binder in sight — making this naturally free of eggs without any substitutions or workarounds required. Red onion and fresh cilantro add brightness, while optional jalapeño gives it a welcome kick if you're in the mood for a little heat. It's the kind of salad that feels light but genuinely satisfying, and it works just as well as a weeknight dinner as it does for entertaining. Serve it immediately after tossing so the avocado stays vibrant 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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