Pistachio Free Shrimp Salad with Avocado and Cilantro

Total time35 min

Prep time20 min

Cook time5 min

Pistachio 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 zero fuss. Poaching the shrimp keeps them tender and juicy, and once they cool down, everything gets tossed in a punchy lime and cumin dressing that ties the whole bowl together beautifully. Crisp cucumber, sharp red onion, and fresh cilantro add layers of texture and flavor, while a little jalapeño brings optional heat for anyone who wants it. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking into your bowl. It's a clean, whole-food recipe built entirely around produce, seafood, and pantry staples — exactly what you want when you're cooking for someone with a nut allergy. This one is equally at home as a light lunch, a starter, or a warm-weather dinner that doesn't require turning on the oven.

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined
Bumble Bee Shrimp Premium Select Tiny - 4 Oz Sandbar Extra Large Raw Shrimp Shell-On Sandbar Large Raw Shrimp Peeled & Deveined Tail On Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off
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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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