Ingredients
For the shrimp
- 500 grams raw shrimp (peeled and deveined, tails removed)
- 1 tablespoon olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes (optional, for heat)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of half a lemon
For the salad base
- 4 cups romaine lettuce, chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup shredded carrots
- 1/2 cup boiled chickpeas (optional but adds extra protein and fiber)
For the high-protein dressing
- 1/2 cup Greek yogurt (thick and plain)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for balance)
- 1 clove garlic, grated
- Salt to taste
- Black pepper to taste
- 1–2 tablespoons water (to adjust consistency)
Preparation Steps
Step 1: Prepare the shrimp
Start by rinsing the shrimp under cold water and patting them completely dry using paper towels. Dry shrimp cook better and develop more flavor.
Place the shrimp in a bowl and add olive oil, minced garlic, paprika, chili flakes, salt, black pepper, and lemon juice. Mix thoroughly so every shrimp is well coated.
Let the shrimp marinate for 10 to 15 minutes. This short marination helps infuse flavor without breaking down the texture.
Step 2: Cook the shrimp
Heat a pan over medium-high heat. Once hot, add the shrimp in a single layer. Avoid overcrowding; cook in batches if necessary.
Cook each side for about 2 to 3 minutes. The shrimp will turn pink and slightly golden on the edges when done. Do not overcook, as shrimp become rubbery quickly.
Remove from heat and let them cool slightly while you prepare the rest of the salad.
Step 3: Prepare the vegetables
Wash and chop all vegetables as listed. Try to keep the sizes consistent so every bite feels balanced.
- Lettuce should be bite-sized
- Cucumbers slightly chunky for crunch
- Tomatoes halved for juiciness
- Onions sliced thin so they don’t overpower
- Avocado cut last to prevent browning
Place everything in a large mixing bowl.
Step 4: Make the dressing
In a separate bowl, combine Greek yogurt, olive oil, lemon juice, Dijon mustard, honey, and grated garlic.
Whisk until smooth. Add a little water to thin it out to your desired consistency. The dressing should be creamy but pourable.
Taste and adjust salt, pepper, or lemon juice depending on your preference.
Step 5: Assemble the salad
Add the cooked shrimp on top of the vegetable mixture.
Pour the dressing over the salad gradually. Start with half, toss gently, and add more if needed. This prevents overdressing.
Use large spoons or clean hands to toss everything carefully so the avocado doesn’t mash and the shrimp stay intact.
Step 6: Final touches
Let the salad sit for about 5 minutes before serving. This helps the flavors come together.
Optionally, you can add:
- Fresh herbs like parsley or cilantro
- A sprinkle of roasted seeds (sunflower or pumpkin)
- A squeeze of extra lemon juice for brightness
Nutritional Benefits
- Shrimp provides lean, high-quality protein with very low fat
- Greek yogurt adds additional protein and creaminess without heavy calories
- Vegetables contribute fiber, vitamins, and crunch
- Healthy fats from olive oil and avocado support satiety
This combination makes the dish filling without feeling heavy.
Tips for Best Results
- Always avoid overcooking shrimp; this is the most common mistake
- Use fresh lemon juice rather than bottled for better flavor
- Chill ingredients slightly before mixing if you prefer a cold salad
- If meal prepping, keep dressing separate and mix just before eating
Serving Suggestions
- Serve as a standalone meal for a high-protein lunch or dinner
- Pair with whole grain bread or brown rice if you want extra carbs
- Use as a filling for wraps or sandwiches
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate if storing in advance.
