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)
Cocking 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!
