By AI Meal Planner
Make sure shrimp are peeled, deveined and patted dry with paper towels. Reserve on a plate.
Prep vegetables: halve and seed the Roma tomatoes then dice (about 1/2" pieces). Finely chop 1/2 medium red onion. Chop 1/2 cup packed cilantro. Dice the avocado and squeeze a little lime over it if worried about browning. Chop the romaine and divide between 2 serving bowls or plates.
Make the quick lime dressing: in a small bowl whisk the juice of 1 lime (about 2 tablespoons) with 1 teaspoon of the olive oil, 1/4 teaspoon of the kosher salt and 1/8 teaspoon of black pepper. Set aside.
Toss the shrimp with the remaining 2 teaspoons (about 2/3 tablespoon) of olive oil, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper so they are lightly coated.
Heat a grill or grill pan over medium-high heat (about 400°F / 200°C). When hot, place shrimp on the grill in a single layer. Grill shrimp 2–3 minutes per side (4–6 minutes total) until opaque and firm with light char marks. Remove to a plate and let rest 1 minute.
While the shrimp are still warm, place them in a shallow bowl and pour the lime dressing over them. Add chopped tomatoes, half the chopped red onion (reserve remaining for salad), and half the cilantro. Toss gently so the warm shrimp absorb some lime flavor — let sit 4–5 minutes (this is the quick 'ceviche-style' marinate).
Assemble the salads: divide romaine between two plates (already prepared). Spoon the shrimp-tomato mixture over the greens. Scatter the diced avocado, remaining red onion, and remaining cilantro on top. If you like, drizzle any leftover dressing from the shrimp bowl over the salad. Taste and adjust seasoning with a small pinch of salt or a grind of pepper.
Serve immediately while shrimp are warm for best texture. Leftovers: keep components separate; dressed shrimp will keep 1 day in refrigerator but avocado will brown.
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By AI Meal Planner
This recipe is ready in 20 minutes and features large shrimp, peeled and deveined, roma tomatoes, red onion and other delicious ingredients. Contains 340 calories total.
Make sure shrimp are peeled, deveined and patted dry with paper towels. Reserve on a plate.
Prep vegetables: halve and seed the Roma tomatoes then dice (about 1/2" pieces). Finely chop 1/2 medium red onion. Chop 1/2 cup packed cilantro. Dice the avocado and squeeze a little lime over it if worried about browning. Chop the romaine and divide between 2 serving bowls or plates.
Make the quick lime dressing: in a small bowl whisk the juice of 1 lime (about 2 tablespoons) with 1 teaspoon of the olive oil, 1/4 teaspoon of the kosher salt and 1/8 teaspoon of black pepper. Set aside.
Toss the shrimp with the remaining 2 teaspoons (about 2/3 tablespoon) of olive oil, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper so they are lightly coated.
Heat a grill or grill pan over medium-high heat (about 400°F / 200°C). When hot, place shrimp on the grill in a single layer. Grill shrimp 2–3 minutes per side (4–6 minutes total) until opaque and firm with light char marks. Remove to a plate and let rest 1 minute.
While the shrimp are still warm, place them in a shallow bowl and pour the lime dressing over them. Add chopped tomatoes, half the chopped red onion (reserve remaining for salad), and half the cilantro. Toss gently so the warm shrimp absorb some lime flavor — let sit 4–5 minutes (this is the quick 'ceviche-style' marinate).
Assemble the salads: divide romaine between two plates (already prepared). Spoon the shrimp-tomato mixture over the greens. Scatter the diced avocado, remaining red onion, and remaining cilantro on top. If you like, drizzle any leftover dressing from the shrimp bowl over the salad. Taste and adjust seasoning with a small pinch of salt or a grind of pepper.
Serve immediately while shrimp are warm for best texture. Leftovers: keep components separate; dressed shrimp will keep 1 day in refrigerator but avocado will brown.
Calories per Serving: 340
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