Ingredients
12 large shrimp, peeled and deveined
1 cup crumbled feta cheese
4 cups mixed lettuce (romaine and butter lettuce work well)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 red onion, thinly sliced
2 cloves garlic, minced
Juice of 1 lemon
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley or cilantro, chopped (optional)
1 tablespoon capers (optional, for tang)
1 teaspoon honey or agave (optional, for balance)
Instructions
Preheat a large skillet or pan over medium-high heat. Add a drizzle of olive oil and sauté garlic for 1-2 minutes until fragrant.
Add shrimp to the pan and cook for 2-3 minutes per side, until pink and opaque. Season with salt and black pepper. Remove from heat and set aside.
In a small bowl, whisk together the lemon juice, olive oil, oregano, salt, and black pepper to make the dressing. Add minced garlic, capers, and honey (if using) for extra depth.
To assemble the bowls, toss the mixed lettuce with half of the dressing. Divide the lettuce among two bowls.
Top each bowl with cooked shrimp, crumbled feta cheese, cherry tomatoes, diced cucumber, and sliced red onion.
Drizzle the remaining dressing over the bowls and garnish with fresh herbs if desired.
Notes
For meal prep: Store the cooked shrimp, feta, and dressing separately in the fridge for up to 3 days. Assemble just before eating.
Substitute cherry tomatoes with grape tomatoes or sliced bell peppers for variety.
Use romaine lettuce for extra crunch or spinach for a softer bite.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Sauté, Assemble
- Cuisine: Mediterranean
- Diet: Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg