Paraben 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 a whole, recognizable food — fresh shrimp, ripe avocado, cucumber, cilantro, and a punchy lime dressing built from olive oil and spices you likely already have on hand. For anyone navigating paraben sensitivities, that simplicity matters enormously, since processed sauces, bottled dressings, and packaged seasonings are common culprits for hidden preservatives. By poaching the shrimp yourself and whisking together the dressing from scratch, you stay completely in control of what goes into the bowl. The cumin and red pepper flakes give the lime vinaigrette a warm, smoky backbone that plays beautifully against the cool cucumber and buttery avocado chunks. A handful of fresh cilantro and optional jalapeño round everything out with herby brightness and just enough heat. It comes together quickly and is best served right away while the avocado is still vibrant and the shrimp are perfectly tender.
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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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