Macadamia 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 restaurant plate but comes together in your own kitchen with zero fuss. Plump 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. The dressing is whisked up from pantry staples like olive oil, garlic, and red pepper flakes, so there are no mystery ingredients or processed sauces to second-guess. For anyone navigating tree nut concerns, this recipe is naturally in the clear — every component is straightforward and easy to verify. A touch of jalapeño is optional if you want a little heat, and the whole thing comes together in the time it takes to poach the shrimp and chop a few vegetables. It's light enough to serve on a warm afternoon but satisfying enough to stand on its own as a full meal. Toss it right before serving so the avocado stays vibrant and the textures stay exactly where you want them.
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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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