Mustard 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 minimal fuss. The dressing is a simple whisk of lime juice, olive oil, cumin, garlic, and a pinch of heat — no store-bought condiments, no hidden ingredients to second-guess. That matters more than it sounds, because so many bottled dressings and marinades sneak in mustard as an emulsifier or flavor booster, making something this fresh and simple genuinely hard to find pre-made. Here, every component is straightforward and easy to verify, from the poached shrimp to the crisp cucumber and red onion. The jalapeño is optional, so you can dial the heat up or down depending on who's at the table. Toss it all together right before serving so the avocado stays vibrant and the shrimp holds its texture. It's light enough for a weekday lunch but impressive enough to bring to a summer gathering.
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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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