Ingredients
1 lb (450g) raw shrimp, peeled and deveined
2 ripe avocados, sliced
1 large broccoli crown, cut into florets
2 tablespoons olive oil
2 limes, juiced
1/4 teaspoon ground cumin
1/4 teaspoon chili flakes
Salt and black pepper to taste
1 cup unsalted mixed greens (e.g., spinach, arugula)
Optional garnish: chopped cilantro, red onion slices, sesame seeds
Instructions
Preheat oven to 400°F (200°C) or use a skillet for stove-top cooking.
Toss broccoli with 1 tablespoon olive oil, cumin, chili flakes, 1 tsp lime juice, salt, and pepper. Roast or sauté until tender-crisp (10-12 minutes).
Toss shrimp with remaining 1 tablespoon olive oil, lime juice, and spices. Cook until pink and opaque (3-4 minutes per side on stove).
Layer mixed greens as base. Top with roasted broccoli, shrimp, avocado, and optional garnish.
Serve with extra lime wedges on the side.
Notes
Use halal-certified shrimp or fresh-caught wild shrimp as needed.
Adjust spice level with more/less chili flakes.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Stir-frying or Roasting
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 160mg