Shrimp Louie Bowls With Avocado And Thousand Island

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Shellfish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 1 lb, peeled and deveined large shrimp
• 1, sliced avocado
• 4, hard-boiled and quartered eggs
• 1/2 cup mayonnaise
• 1 tbsp tomato paste
• 1/4 cup, minced dill pickles
• 1 hearts, chopped romaine lettuce
• 3/4 cup, halved cherry tomatoes
• 1/4 cup, sliced black olives
• 1, cut in wedges lemon
• 1 tbsp olive oil
• 1 tsp old bay seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Toss the shrimp with the olive oil, old bay and a pinch of salt. Cook them in a hot skillet in a single layer for 90 seconds a side, until they curl into a loose C and turn opaque right through. Pull them off the heat immediately and chill them.
2. Whisk the mayonnaise, tomato paste, minced pickles, salt and pepper into a thousand island dressing and taste it for sharpness.
3. Divide the romaine among four wide bowls and arrange the tomatoes, olives, eggs and avocado in sections around the rim.
4. Pile the cold shrimp in the middle, spoon the dressing over the top and serve with lemon wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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