Ingredients

Scale

1 lb (450g) large shrimp, peeled and deveined
1 medium zucchini, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 tablespoons olive oil, divided
1 tablespoon fajita seasoning (see notes)
2 cups mixed salad greens
1 avocado, sliced
Juice of 1 lime
2 tablespoons plain Greek yogurt
1 tablespoon chopped fresh cilantro
1 small red onion, thinly sliced (optional)
Spray of hot sauce or salsa (optional)
Lime wedges, for serving

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Instructions

Heat a grill or grill pan over medium-high heat. Brush the shrimp and zucchini strips with half of the olive oil and season with fajita seasoning.
Grill the shrimp until pink and opaque, about 2–3 minutes per side. Add zucchini and bell peppers and cook for 3–5 minutes, turning occasionally, until slightly charred and tender.
In a large bowl, add the mixed greens, cooked shrimp, zucchini, and bell peppers. Top with avocado slices, red onion (if using), and fresh cilantro.
In a small bowl, stir Greek yogurt with lime juice and a pinch of salt. Drizzle over the salad or serve on the side. Add hot sauce or salsa if desired. Serve immediately with additional lime wedges.

Notes

For fajita seasoning, use a store-bought blend without alcohol or pork ingredients, or make your own with paprika, cumin, garlic powder, onion powder, and chili powder.
Store leftovers in an airtight container for up to 1 day; keep avocado separate until ready to serve.
Add black beans or grilled corn for more fiber and plant-based protein.

Author: Amelie Harper
Prep Time: 15
Cook Time: 12
Category: High Protein Meals
Method: Grilling
Cuisine: Mexican-Inspired
Diet: Low-Carb

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 300mg
Fat: 38g
Saturated Fat: 12g
Carbohydrates: 24g
Fiber: 6g
Protein: 65g
Cholesterol: 450mg