Nutmeg 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 almost no effort. Every ingredient here is clean and straightforward — poached shrimp, fresh lime juice, olive oil, crisp cucumber, and a handful of cilantro — so there's no guesswork about what's hiding in the mix. That matters more than people realize, since nutmeg has a sneaky way of showing up in spice blends, seafood seasonings, and pre-made dressings without much fanfare. Here, the flavor comes entirely from cumin, red pepper flakes, garlic, and a generous squeeze of lime, which means bold seasoning without any of the worry. The quick poaching method keeps the shrimp tender and juicy, and the avocado adds just enough richness to make the whole bowl feel satisfying rather than just light. A little jalapeño is optional but highly recommended if you want a gentle kick that plays beautifully against the cool cucumber and creamy avocado. Toss it together and serve right away — this one doesn't wait around.
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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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