Yeast Free Shrimp Salad with Avocado and Cilantro
Bright, zesty, and loaded with fresh ingredients, this shrimp salad is the kind of dish that feels like a treat without requiring much effort at all. Poached shrimp get tossed with creamy avocado, crisp cucumber, punchy red onion, and a handful of fresh cilantro, then dressed in a lime and olive oil vinaigrette spiked with cumin and a little heat. Every component is whole and unprocessed, which means there's nothing hidden here — no fermented condiments, no vinegar-based sauces, no packaged seasonings with questionable additives. The dressing comes together in one small bowl and does a lot of heavy lifting, bringing brightness and depth without relying on anything that could be a problem. A touch of jalapeño is optional but genuinely worth it if you like a little kick. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for impressing guests, and it comes together faster than you'd expect.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!