Ingredients
4 large lettuce cups (romaine or butter lettuce)
1 lb (450g) shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup cucumber, julienned
1/4 cup bell pepper, sliced
1/2 cup avocado, sliced (optional)
1/4 cup plain yogurt sauce (blend yogurt, lime juice, smoked paprika, garlic, and cilantro)
1 tbsp olive oil
Salt and pepper, to taste
Instructions
Preheat a skillet over medium-high heat and add olive oil
Season shrimp with salt and pepper; cook until opaque, 2-3 minutes per side
Transfer shrimp to a bowl
Layer halved lettuce leaves and place shrimp in the center
Add cherry tomatoes, red onion, cucumber, bell pepper, and avocado
Drizzle with yogurt sauce and serve immediately
Notes
Use zucchini or eggplant for vegan adaptation
Yogurt sauce keeps for 3-4 days in the fridge
Cherry tomatoes can be swapped with shredded carrots for a different texture
- Prep Time: 15
- Cook Time: 10
- Category: Low Calorie Meals
- Method: Culinary
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg