Fructose Free Shrimp Salad with Avocado and Cilantro
Bright, fresh, and loaded with satisfying texture, this shrimp salad is the kind of dish that feels like a treat without requiring much effort at all. Tender poached shrimp get tossed with creamy avocado, crisp cucumber, and a punchy lime-cumin dressing that ties everything together beautifully. Managing fructose intake often means steering clear of dressings and sauces packed with hidden sweeteners, but this one is built entirely from whole, simple ingredients — lime juice, olive oil, garlic, and spices — so you stay in full control. Red onion and cucumber add crunch and color, while fresh cilantro lifts the whole bowl with herby brightness. The jalapeño is optional, making it easy to dial the heat up or down depending on who's eating. Everything comes together in one large bowl with minimal cleanup, and the result is a salad that genuinely satisfies rather than feeling like a compromise.
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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)
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
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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