Pregnancy Friendly Shrimp Salad with Avocado and Cilantro
Bright, creamy, and loaded with fresh flavors, this shrimp and avocado salad is the kind of meal that feels indulgent while actually delivering serious nutrition. The shrimp are fully poached until opaque all the way through, which is exactly the food-safe preparation you need when you're eating for two — no guesswork, no pink centers, just perfectly cooked seafood. Ripe avocado adds healthy fats and a buttery richness that pairs beautifully with the crisp cucumber and punchy lime dressing. The cumin and red pepper flakes give the whole bowl a gentle warmth without overwhelming heat, and the jalapeño is completely optional if you're keeping things mild. Everything comes together in one large bowl with a simple whisked dressing, making this an easy, low-effort meal that doesn't feel like a compromise. It's fresh, satisfying, and genuinely something to look forward to at lunch or a light dinner.
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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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