Boil the shrimp in a large pot of water for about 2 minutes until the shrimp just turns pink. You can add seasoning to the cold water before bringing it to a boil such as ½ lemon sliced, 1 tablespoon sea salt or garlic salt, and ½ teaspoon black peppercorns. Immediately put the shrimp in a water bath with ice cubes to stop the shrimp from cooking.

While the water is coming to a boil for the shrimp, make the lime dressing by adding the freshly squeezed lime juice, avocado oil, agave nectar (or other sweetener options), salt, and pepper into a small bowl or small jar. Stir or shake well. This is also a convenient time to chop the vegetables.

In a medium-sized bowl add the cooked chilled shrimp, sliced cucumber, minced red onion, sliced grape tomatoes, cubed mango, cubed avocado, and chopped fresh cilantro. Combine the salad ingredients.

Pour the dressing over the top of the Mexican shrimp salad and gently toss to combine. Let sit for up to 30 minutes to combine the flavors before serving.

Add more salt and pepper to taste, and garnish with additional chopped fresh cilantro and tajin seasoning (optional). This is also great served with cooked cauliflower rice for a meal prep lunch. Enjoy!