Description
A high-protein, nutrient-dense meal prep lunch featuring lime-garlic grilled shrimp, fresh vegetables, and creamy avocado with a tangy Greek yogurt dressing. Perfect for busy professionals seeking a healthy, flavorful, and easy-to-make weekly lunch solution.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- Juice from 2 limes
- Zest from 1 lime
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 ripe Hass avocados
- 1 cup green beans, trimmed and blanched
- 1 medium red bell pepper, diced
- 1 English cucumber, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1–2 tablespoons water
Instructions
- Rinse shrimp and pat dry. In a medium bowl, toss shrimp with olive oil, garlic, lime juice, lime zest, cumin, smoked paprika, salt, and pepper. Marinate for 15-30 minutes.
- While shrimp marinates, prepare vegetables: dice bell pepper, slice cucumber, halve tomatoes, and trim green beans. Blanch green beans in boiling water for 2 minutes, then plunge into an ice bath. Drain and set aside.
- In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, and water until smooth. Set dressing aside.
- Heat grill or grill pan to medium-high. Thread shrimp onto skewers (soaked if wooden) or place directly on pan. Grill for 2-3 minutes per side until opaque and pink with char marks. Remove immediately.
- Cut avocados in half, remove pits, and dice flesh. Toss with a little extra lime juice to prevent browning.
- Divide green beans, bell peppers, cucumber, and tomatoes among four containers. Top with grilled shrimp and diced avocado. Drizzle with dressing and seal.
Notes
Do not marinate shrimp longer than 30 minutes as the acid can make them mushy. Cook shrimp in batches if using a skillet to avoid steaming. Store dressing separately if you prefer crunchier vegetables, though letting flavors meld overnight is recommended. Avocado can be kept fresh by tossing with lime juice. This recipe lasts up to 5 days in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 6
- Protein: 28
Keywords: grilled shrimp, avocado bowl, meal prep, healthy lunch, high protein, gluten-free, low carb, shrimp recipe, meal prep lunch, clean eating