Pork Free Shrimp Salad with Avocado and Cilantro
Bright, citrusy, and loaded with creamy avocado, this shrimp salad is the kind of dish that looks impressive but comes together with almost no effort. Every ingredient here is naturally free of pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — it's simply clean, fresh cooking from start to finish. The shrimp are gently poached until just opaque, then tossed with a punchy lime and cumin dressing that ties everything together beautifully. Crisp cucumber, sharp red onion, and a generous handful of cilantro add layers of texture and freshness, while the avocado brings a buttery richness that makes this feel genuinely satisfying. A touch of red pepper flakes and optional jalapeño give it just enough heat to keep things interesting without overwhelming the delicate shrimp. Serve it immediately after tossing so the avocado stays vibrant and the dressing stays lively — this one is best eaten the moment it hits the table.
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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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