Ingredients
1 lb (450g) raw shrimp, peeled and deveined
1 cup diced cucumber (roughly 1 small)
1 ripe avocado, diced
1/2 red onion, finely chopped
1 cup halved cherry tomatoes
2 tbsp extra virgin olive oil
1 lemon, juiced (about 2 tbsp)
1/2 cup chopped fresh parsley or cilantro
1 tsp Dijon mustard
Salt and black pepper to taste
Instructions
Pat shrimp dry and toss with 1 tbsp olive oil, salt, and pepper. Sauté in a hot skillet over medium-high heat for 2-3 minutes per side until pink and opaque.
While shrimp cooks, combine cucumber, avocado, red onion, cherry tomatoes, parsley, remaining olive oil, lemon juice, and Dijon mustard in a large bowl. Season with salt and pepper.
Add cooked shrimp to the salad and gently toss to combine. Serve immediately or chill for 10 minutes before serving.
Notes
Marinate shrimp 10 minutes for deeper flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Add quinoa or chickpeas for extra protein.
Use lime juice as a substitute for lemon.
- Prep Time: 15
- Cook Time: 5
- Category: High Protein Meals
- Method: Sauteing
- Cuisine: Mediterranean
- Diet: High-Protein
Nutrition
- Serving Size: 1 salad serving
- Calories: 420
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 240mg