
Bright, zesty, and loaded with fresh ingredients, this shrimp salad is the kind of dish that feels like a restaurant plate but comes together in your own kitchen with almost no fuss. Poached shrimp get tossed with creamy avocado, crisp cucumber, red onion, and a generous handful of cilantro, then dressed in a punchy lime and cumin vinaigrette that ties everything together beautifully. For anyone navigating lupin avoidance, this recipe is naturally a safe bet — every ingredient is a whole food or a simple pantry staple, with zero flour-based fillers, coatings, or processed additives that could sneak lupin in through the back door. The dressing is whisked from scratch using lime juice, olive oil, garlic, and spices, so there's no guesswork about what's actually in it. A touch of jalapeño adds optional heat, and the whole salad comes together in one big bowl with minimal cleanup. It's light enough to serve on a warm evening but satisfying enough to stand on its own as a full meal.
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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.
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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