Red Meat Allergy Friendly Shrimp Salad with Avocado and Cilantro

Total time35 min

Prep time20 min

Cook time5 min

Red Meat Allergy Friendly Shrimp Salad with Avocado and Cilantro

This vibrant, citrus-forward salad is the kind of dish that feels like a vacation on a plate — bright, fresh, and loaded with satisfying texture. Plump poached shrimp sit alongside creamy avocado, crisp cucumber, and a punchy lime-cumin dressing that ties everything together beautifully. Because it's built entirely around seafood and produce, there's no need to navigate the usual minefield of hidden beef or pork derivatives that can sneak into restaurant versions of similar dishes. Every ingredient here is straightforward and easy to verify, which makes the whole cooking experience genuinely stress-free. The dressing comes together in minutes with pantry staples like olive oil, garlic, and red pepper flakes, and the optional jalapeño adds a welcome kick if you're into a little heat. Toss it all together gently so the avocado stays intact, and serve it right away while everything is fresh and the shrimp are still perfectly tender. It's the kind of effortless, crowd-pleasing meal that earns a permanent spot in your weeknight rotation.

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined
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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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