Ingredients
12 oz cooked shrimp (peeled and deveined)
2 medium avocados, sliced
4 cups mixed lettuce (such as romaine and spinach)
1 tablespoon extra virgin olive oil
Juice of 1 lime
1 teaspoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili flakes (optional)
2 tablespoons chopped fresh cilantro or parsley
1/4 cup sliced red onion
1/4 cup cherry tomatoes, halved
Instructions
Preheat a non-stick skillet over medium-high heat and add olive oil.
Sprinkle shrimp with salt, pepper, and chili flakes. Sear for 1–2 minutes per side until pink and opaque. Remove and set aside.
In a large bowl, combine lettuce, avocado slices, red onion, cherry tomatoes, and fresh herbs.
Drizzle lime juice, lemon juice, and garlic over the salad.
Toss gently to combine.
Top with seared shrimp and serve immediately.
Notes
For best results, use fresh avocados and let the lettuce dry completely before building the plate.
Store leftovers in an airtight container in the refrigerator for up to 1 day.
Add grilled corn or cucumber slices for extra texture.
Adjust seasonings to taste.
- Prep Time: 15
- Cook Time: 5
- Category: Low Calorie Meals
- Method: Searing
- Cuisine: American fusion
- Diet: High protein, low calorie, gluten-free, dairy-free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 160mg