PCOS Friendly Shrimp Salad with Avocado and Cilantro
Bright, zesty, and loaded with ingredients that genuinely pull their weight for hormone health, this shrimp salad is the kind of meal that feels indulgent without working against you. Lean protein from simply poached shrimp keeps blood sugar steady, while creamy avocado brings in the healthy fats that support hormonal balance — both priorities when managing PCOS. The olive oil and lime dressing is whisked together in minutes and skips any added sugars or inflammatory oils that can sneak into store-bought versions. Cucumber and red onion add satisfying crunch and fiber, and the fresh cilantro and optional jalapeño give the whole bowl a lively, restaurant-worthy finish. Because everything is tossed together fresh, you get clean, whole-food ingredients with zero mystery additives. It comes together quickly and is best served right away, making it a smart choice for a weeknight dinner or a meal-prep lunch that actually excites you.
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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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