Ingredients
8 oz raw shrimp, peeled and deveined
1 medium cucumber, peeled and thinly sliced
1 red bell pepper, diced
1 cup chopped fresh lettuce
1/4 cup chopped fresh dill
2 cups Greek yogurt
2 tablespoons mayonnaise
1 tablespoon minced garlic
1 tablespoon lemon juice
1 teaspoon dried dill
1 teaspoon onion powder
Salt and pepper to taste
4 small lettuce-lined cups or containers
Instructions
Preheat a skillet over medium heat and add a small amount of oil. Sauté shrimp for 2-3 minutes until pink and cooked through. Set aside.
In a bowl, mix Greek yogurt, mayonnaise, garlic, lemon juice, fresh and dried dill, onion powder, salt, and pepper to make the ranch-style dip.
In each cup, layer the lettuce, followed by cucumber slices, diced bell pepper, and cooked shrimp.
Spoon the ranch-yogurt blend over the top of each cup.
Divide the dip evenly among the cups and refrigerate until ready to serve.
Notes
For best texture, assemble the cups just before serving.
You can easily customize with optional add-ons like avocado, cherry tomatoes, or hot sauce.
Store any unused portions in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 lunch cup
- Calories: 260
- Sugar: 5g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg