Ingredients

Scale

1 lb large shrimp (16–20 count), peeled and deveined
2 medium cucumbers, sliced into 1/4-inch rounds
1 cup ranch dressing (store-bought or homemade)
4 low-carb lunch cups or small jars
Fresh cilantro or parsley, for garnish (optional)
1 avocado, sliced (optional)
1 red bell pepper, sliced (optional)
Salt and pepper, to taste

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Instructions

Cook shrimp in沸水 or olive oil until pink and curled (2-3 minutes). Pat dry.
Layer cucumber rounds in each lunch cup.
Top with cooked shrimp and a few spoonfuls of ranch dressing.
Cap with optional avocado or pepper slices. Refrigerate until ready to serve.

Notes

Prep ahead: assemble cups up to 24 hours ahead.
Use frozen shrimp (no alcohol-based thawing).
For halal/dairy-free, substitute ranch with olive oil and vinegar base.
Seal with reusable containers for meal prepping.

Author: Amelie Harper
Prep Time: 15
Cook Time: 5
Category: Meals
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 180mg
Fat: 12g
Saturated Fat: 3g
Carbohydrates: 4g
Fiber: 2g
Protein: 24g
Cholesterol: 100mg