Sesame 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. Every ingredient here is clean and straightforward — poached shrimp, fresh vegetables, and a punchy lime-cumin dressing made entirely from scratch — so there's no need to scan labels or second-guess what's hiding in a bottled sauce. Sesame can sneak into dressings, marinades, and pre-seasoned proteins in ways that are genuinely hard to track, but this recipe sidesteps all of that by keeping things refreshingly simple. The dressing is just lime juice, olive oil, garlic, and spices whisked together in a bowl, which means bold flavor without any of the guesswork. Tender poached shrimp soak up that tangy, slightly smoky vinaigrette beautifully, while the cucumber adds crunch and the avocado keeps everything rich and satisfying. A handful of fresh cilantro and an optional jalapeño round it out with a little heat and brightness. It's the kind of salad you'll want to make on repeat all summer long.
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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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