Seed Oil 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. The dressing is built entirely on extra-virgin olive oil and fresh lime juice, so there's no canola, soybean, or vegetable oil anywhere near this bowl — just clean, real ingredients from start to finish. Poaching the shrimp in salted water keeps them tender and naturally flavored without any need for processed cooking sprays or bottled marinades that often sneak in refined oils. Cumin, red pepper flakes, and a hit of garlic give the dressing a warm, layered depth that plays beautifully against the cool cucumber and buttery avocado. A handful of fresh cilantro and optional jalapeño round everything out with a little brightness and heat. Toss it all together gently so the avocado stays in those satisfying chunks, and serve it right away while everything is fresh and vibrant.
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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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