Ingredients
200g uncooked shrimp, peeled and deveined
2 ripe avocados, sliced
1.5 cups low-fat cottage cheese
1 pint cherry tomatoes, halved
1/4 red onion, thinly sliced
1 tablespoon olive oil
1 lime, cut into wedges
Fresh cilantro, chopped
Salt and pepper to taste
1 small garlic clove, minced
Instructions
Pat shrimp dry and season with salt, pepper, and half the garlic.
Heat olive oil in a skillet over medium heat, add shrimp, and sauté 2-3 minutes per side until pink and opaque.
Chop avocado slices into 3-4 wedges per bowl for texture.
Divide cottage cheese between two bowls and top with sautéed shrimp, avocado, cherry tomatoes, red onion, and cilantro.
Garnish with lime wedges and the remaining garlic before serving.
Notes
Meal prep-friendly—store components separately for up to 3 days.
Substitute mixed greens for a base if desired.
For extra protein, add a dollop of Greek yogurt beneath the cottage cheese.
Drizzle with olive oil and lime juice just before serving for optimal freshness.
Avoid overcooking shrimp to maintain tender texture.
- Prep Time: 10
- Cook Time: 10
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 90mg