★ 4.7

Mediterranean-inspired / Modern Healthy (with influences from American/seafood salads or coastal Asian styles)

Shrimp Salad Bowl with Fresh Vegetables

Common in Mediterranean diets (fresh seafood + veggies), popularized globally as low-calorie, high-protein salads; variations like shrimp cocktail salads or grilled shrimp bowls trending on social media and healthy eateries; in Bangladesh, similar prawn/shrimp salads appear in fusion cafes, Thai-inspired spots, or premium delivery menus

Estimated Price

৳250

Rating

★ 4.7/5

Also Known As

Grilled Shrimp Cucumber Tomato SaladMediterranean Shrimp Veggie BowlFresh Shrimp Lettuce Salad with Bell Peppers

Main Ingredients

•Cooked shrimp (peeled, deveined; likely grilled, sautéed, or poached)

•Lettuce or mixed greens (romaine, butter, or leafy base)

•Cucumber (sliced or cubed)

•Cherry tomatoes (halved)

•Yellow/orange bell pepper (diced or sliced)

•Olive oil (for cooking shrimp or light dressing)

•Lemon juice (implied for brightness and marinade)

•Seasonings: garlic, salt, pepper, herbs (parsley, cilantro, or basil possible), optional chili flakes

•Optional add-ins: red onion, avocado, or light vinaigrette (not visible but common)

Nutrition

Calories

300-500 kcal (light and low-carb; higher if more shrimp/oil)

Protein

30-45 g (high from shrimp)

Carbs

10-20 g (mostly from veggies)

Fat

10-20 g (healthy fats from olive oil/shrimp)

Fiber

5-9 g (good from abundant fresh produce)

Cooking Steps

Prepare shrimp: Peel and devein fresh shrimp (or use pre-cleaned). Season with olive oil, minced garlic, salt, pepper, lemon juice, and optional herbs/paprika. Let marinate 10-20 minutes.

Cook shrimp: Grill on medium-high heat (or sauté in pan/air-fry) 2-3 minutes per side until pink, opaque, and lightly charred (internal temp ~63°C/145°F). Avoid overcooking to keep juicy. Cool slightly if desired.

Prep veggies: Wash and chop lettuce into bite-sized pieces. Slice cucumber thinly. Halve cherry tomatoes. Dice bell pepper into chunks for color and crunch.

Assemble bowl: Layer lettuce as base. Arrange cucumber slices, tomato halves, bell pepper pieces around the edges or in sections for visual appeal. Place cooked shrimp generously on top or scattered throughout.

Dress and finish: Drizzle with a simple vinaigrette (olive oil + lemon juice + salt/pepper, whisked) or serve undressed for freshness. Optional: add fresh herbs (parsley/cilantro), a squeeze of lime, or light yogurt dressing. Serve chilled or at room temp—perfect light meal!