Nitrate & Nitrite 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 treat without requiring much effort at all. Every ingredient here is completely whole and unprocessed — fresh shrimp poached right in your own kitchen, crisp cucumber, red onion, and a punchy lime-cumin dressing you whisk together in minutes. That matters because cured and processed proteins are often where hidden additives sneak in, and this recipe sidesteps all of that by starting with raw shrimp and nothing but pantry staples. The dressing alone — olive oil, fresh lime juice, garlic, and a little heat from red pepper flakes — is the kind of thing you'll want to put on everything. Creamy avocado chunks balance the brightness of the citrus, while cilantro and jalapeño give it a fresh, almost restaurant-quality finish. Toss it together gently so the avocado stays in those satisfying cubes, and get it on the table right away for the best texture. Clean, vibrant, and genuinely delicious — this one earns a permanent spot in the weeknight rotation.
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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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