Ingredients
1.5 lb (24 med) large shrimp, peeled and deveined
4 cups romaine lettuce, shredded
1.5 cups cherry tomatoes, halved
1 medium cucumber, thinly sliced
1/2 cup red onion, diced
1 cup avocado, chopped
2 cups ranch dressing
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 lime, zested and juiced
Instructions
Preheat oven to 375°F (190°C) if baking shrimpatively, or heat olive oil in a pan on medium-high.
Toss shrimp with garlic powder, paprika, salt, and pepper.
Sauté shrimp in 1 tbsp oil for 2-3 minutes per side or bake until pink (6-8 minutes).
Wash and dry lettuce; arrange in 4 bowls.
Top each bowl with seafood, cherry tomatoes, cucumber, red onion, and avocado.
Drizzle 1/2 cup ranch and juice lime over bowls.
Sprinkle lime zest as a garnish.
Notes
Use avocado oil instead of olive oil for a neutral flavor.
Store unused ingredients in airtight containers for up to 2 days.
Add canned tuna (drained) or grilled chicken breast for extra protein.
For homemade ranch: blend 1 cup mayonnaise, 1/2 cup buttermilk, 1 tbsp fresh dill, 1 garlic clove, and 1 tsp lime juice.
- Prep Time: 15
- Cook Time: 8
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: American
- Diet: High protein, low-carb, gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 2500mg
- Fat: 28g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg