Ginger Free Shrimp Salad with Avocado and Cilantro
This bright, zesty salad is the kind of dish that feels like a treat without requiring much effort at all. Plump poached shrimp get tossed with creamy avocado, crisp cucumber, punchy red onion, and a generous handful of fresh cilantro — all pulled together by a lime and cumin vinaigrette that's bold without being heavy. The dressing is whisked together from scratch using pantry staples, so there's no need to scan store-bought bottles for hidden ingredients that might not work for your needs. Cumin and red pepper flakes bring just enough warmth and depth to the flavor profile, proving you don't need ginger to give a dish real personality. A touch of jalapeño is optional if you want to dial up the heat, or skip it entirely for something a little more mellow. Everything comes together in one large bowl, making cleanup as easy as the cooking itself. Serve it right away so the avocado stays vibrant and the shrimp stay tender — this one is best eaten fresh.
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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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