Oats Free Shrimp Salad with Avocado and Cilantro
Bright, zesty, and loaded with fresh ingredients, this shrimp salad is the kind of dish that feels like a restaurant meal you somehow pulled off on a weeknight. Poached shrimp get tossed with creamy avocado, crisp cucumber, red onion, and a generous handful of cilantro, then dressed in a punchy lime and cumin vinaigrette that ties everything together beautifully. The jalapeño is optional, so you can dial the heat up or down depending on who's at the table. Every single ingredient here is naturally grain-free, which means there's no need to scrutinize labels or swap anything out — it just works as written. The lime juice does double duty, brightening the dressing while keeping the avocado from browning too quickly, so the salad stays gorgeous even as you're plating it. Serve it immediately for the best texture, when the shrimp are still slightly cool and the avocado holds its shape against the crisp cucumber.
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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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