Paleo Shrimp Salad with Avocado and Cilantro
Bright, zesty, and loaded with fresh ingredients, this shrimp salad is the kind of dish that feels indulgent without any of the compromise. Poached shrimp stay tender and juicy, while creamy avocado, crisp cucumber, and punchy red onion create layers of texture in every bite. The lime-and-olive-oil dressing is spiked with cumin, red pepper flakes, and fresh garlic, giving the whole bowl a bold, citrusy kick that ties everything together beautifully. Every single ingredient here is naturally grain-free and unprocessed, so there's no need to audit labels or swap anything out — it just works. Cilantro and optional jalapeño round out the flavors with a fresh, herbaceous heat that makes this feel like something you'd order at a great coastal restaurant. It comes together in one bowl with minimal cooking, which means less cleanup and more time actually enjoying your meal. Serve it immediately so the avocado stays vibrant and the dressing stays lively.
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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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