Gelatin 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 generous handful of cilantro — then dressed in a cumin-spiked lime vinaigrette that ties everything together beautifully. Because the dressing is built entirely from olive oil, fresh lime juice, and spices, there's nothing hidden or processed to worry about — just clean, whole ingredients from start to finish. That matters more than people realize, since many store-bought dressings and pre-made salads sneak in additives that can be hard to spot on a label. The jalapeño is optional, but if you like a little heat, don't skip it — it adds a nice kick that plays perfectly against the cool avocado. This one comes together fast and is best served right away while the avocado is still vibrant and the shrimp are fresh from the pot.
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!