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Grilled Shrimp Salad

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Total time: 30 minutes

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Serves 4

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5.1 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

½ cup - Parsley, chopped


2 tb - Lime juice


2 tb - Olive oil


1 ½ tsp - Chili powder


200g - Shrimp, raw, peeled and deveined


4 cups - Iceberg lettuce


1 cup - Cherry tomatoes, halved


1 - Avocado, peeled and diced


⅛ tsp - Sea salt

UTENSILS

Food processor, Ziplock bag, Bowl, Plates, Chopping board, Knife

INSTRUCTIONS

1. To make the dressing, combine the parsley, lime juice, olive oil and chili powder in a food processor. Process until smooth. Set aside.


2. Place the shrimp in a large ziplock bag. Add half of the dressing and shake well to coat.


3. Heat the grill over medium heat. Cook the shrimp until they turn pink and opaque.


4. Divide the lettuce between the plates and top with avocados, tomatoes and grilled shrimp. Season them with the salt and pepper. Drizzle the remaining dressing over the top.


5. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 254g

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Energy (kcal)

208.2

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Carbs (g)

3.5

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Proteins (g)

12.5

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Fats (g)

15.1

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Fibre (g)

5.1

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