Turkey 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 fuss. Poaching the shrimp keeps them tender and juicy, and once they cool down, everything gets tossed in a punchy lime-cumin dressing that ties the whole bowl together. Crisp cucumber, sharp red onion, and fresh cilantro add layers of texture and flavor, while a little jalapeño brings optional heat for anyone who wants it. Because the protein here is shrimp rather than poultry, there's no need to scan labels or second-guess deli counters — every ingredient is straightforward and easy to source. The avocado makes the salad feel satisfyingly rich without weighing it down, and the whole thing is best served right after tossing so the colors stay vivid and the textures stay distinct. It works beautifully as a light lunch, a starter, or even spooned over greens for something a little more substantial.
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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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