Mushroom Free Shrimp Salad with Avocado and Cilantro
Bright, citrusy, and loaded with creamy avocado, this shrimp salad is the kind of dish that feels like a restaurant plate but comes together in your own kitchen with zero fuss. Every ingredient here is clean and straightforward — poached shrimp, fresh vegetables, and a punchy lime-cumin dressing — so there's nothing hidden to worry about for anyone avoiding fungi in their meals. The dressing alone is worth making on repeat: lime juice, olive oil, garlic, cumin, and a pinch of red pepper flakes whisk into something that's tangy, a little smoky, and just the right amount of bold. Crisp cucumber and red onion add crunch, while the avocado keeps everything rich and satisfying without weighing it down. A handful of fresh cilantro ties it all together with that herby brightness that makes the whole bowl pop. Toss in the optional jalapeño if you want a little heat, or leave it out for something more mellow — either way, this salad is a total crowd-pleaser.
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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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