High Fructose Corn Syrup Free Shrimp Salad with Avocado and Cilantro
Fresh, vibrant, and built entirely from whole ingredients, this shrimp salad is the kind of dish that looks like it came from a nice restaurant but comes together in your own kitchen with almost no fuss. Every component — plump poached shrimp, creamy avocado, crisp cucumber, punchy red onion, and bright cilantro — is exactly what it sounds like, with zero processed additives hiding in the mix. That matters more than you might think, because high fructose corn syrup has a way of sneaking into bottled dressings, marinades, and even pre-seasoned seafood products. Here, the dressing is whisked together from scratch using lime juice, extra-virgin olive oil, cumin, garlic, and a pinch of red pepper flakes, so you know precisely what's going in. The lime-forward vinaigrette ties everything together with a citrusy brightness that makes the avocado and shrimp sing. A little optional jalapeño adds heat for anyone who wants it, but the salad is deeply satisfying either way. It's the kind of clean, craveable meal that proves eating without compromise doesn't have to mean eating without flavor.
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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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