Shrimp with Roasted Tomatoes and Avocado
Shrimp provides satisfying protein with almost no carbs, while avocado and olives make the dish more filling. Roasted tomatoes and pepper add sweetness and juiciness without a heavy dressing.
Combine the shrimp (150 g), cherry tomatoes (100 g), and bell pepper (50 g) with salt (2 g), black pepper (1 g), dried garlic (2 g), olive oil (5 g), and soy sauce (10 g). Let everything sit briefly so the flavors coat the seafood and vegetables evenly.
Transfer the mixture to a baking tray and roast at 200 °C for about 20 minutes, until the shrimp turns springy and the tomatoes release their juices. Let it cool slightly.
Assemble the dish with avocado (50 g), lettuce leaves (20 g), olives (30 g), and the roasted shrimp and vegetables. Sprinkle with sesame seeds (3 g) before serving.
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