Pecan 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. Poaching the shrimp keeps them tender and juicy, and once they cool down, everything gets tossed in a punchy lime-cumin dressing that ties the whole bowl together beautifully. Cucumber adds a satisfying crunch, red onion brings a little sharpness, and fresh cilantro lifts every bite with an herby brightness. A touch of red pepper flakes and optional jalapeño give it just enough heat to keep things interesting without overwhelming the delicate shrimp. The whole thing is naturally free from tree nuts of any kind — no swapping, no substitutions needed, just clean, vibrant ingredients doing exactly what they're supposed to do. It's the perfect light meal for warm weather, and since it's served immediately after tossing, the avocado stays gorgeous and green rather than turning on you. Whether you're feeding a crowd or just yourself on a Tuesday, this one delivers serious flavor with minimal fuss.
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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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