Mushroom Free Shrimp Salad with Avocado and Cilantro

Total time35 min

Prep time20 min

Cook time5 min

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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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined
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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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