Grilled Shrimp Salad Power Bowls
Smoky grilled shrimp over a loaded salad with quinoa and avocado. A weight-loss friendly lunch that's high in protein and packed with nutrients.
PROTEIN 35g
CALORIES 380
P:E RATIO 9.2
TIME 21m
YIELD 4
P:E 9.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 lbs large shrimp, peeled and deveined 35G PROTEIN
4 cups mixed greens FLAVOR
1 cup cooked quinoa CARB BASE
1 avocado, sliced PRODUCE
1 cup corn kernels PRODUCE
1/2 cup cherry tomatoes, halved PRODUCE
2 tbsp olive oil FLAVOR
1 tsp chili powder FLAVOR
1 tsp garlic powder FLAVOR
2 tbsp lime juice FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate with dressing separate for up to 3 days.
- Batching: Jumbo shrimp are easiest to grill without falling through grates.
- Reheat: Serve cold. Shrimp can be gently warmed if preferred.
EXECUTION STEPS
01
THE MACRO PREP
Toss shrimp with olive oil, chili powder, garlic powder, salt, and pepper.
02
HIGH HEAT SEAR
Thread onto skewers and grill over high heat 2-3 minutes per side until pink.
03
THE MACRO PREP
Divide mixed greens, quinoa, corn, and tomatoes among 4 bowls.
04
HIGH HEAT SEAR
Top with grilled shrimp and avocado slices.
05
STEP 5
Drizzle with lime juice.