Tree Nut 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. Poaching the shrimp keeps them tender and juicy, and once they cool down, everything gets tossed together in one big bowl — no complicated technique required. The lime-cumin dressing is punchy and fresh, pulling together the crisp cucumber, sharp red onion, and fragrant cilantro into something that tastes way more impressive than the ingredient list suggests. Every component here is naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. A little jalapeño stirred in adds a gentle kick if you're into heat, but the salad holds its own without it. Serve it right away so the avocado stays vibrant and the textures stay crisp — this one is best eaten fresh.
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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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