Blackened Shrimp, Asparagus and Avocado Salad with Lemon Pepper Yogurt Dressing
Blackened Shrimp, Asparagus and Avocado Salad delivers 66g protein and 470 calories across 2 servings — a high-protein, nutrient-dense meal for strength phases. Quick-preps on the stovetop with minimal cleanup, fitting into busy training days when meal prep time is scarce. The complete amino acid profile and micronutrient density support both performance and recovery.
Ingredients
- •Shrimp(500g)
- •Garlic(120g)
- •Basil, Dried(5g)
- •Thyme, Dried(5g)
- •1 teaspoon sea salt
- •1 teaspoon fresh cracked black pepper
- •Cayenne Pepper, Ground(5g)
- •Paprika, Ground(10g)
- •Asparagus
- •Olive oil(5g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Lettuce, Romaine(960g)
- •Avocado
- •Yellow Onion
- •Basil, Fresh
- •Greek Yogurt (2%)(80g)
Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.
- •1 teaspoon lemon pepper
- •Lemon Juice, Fresh(5g)
- •2 Tablespoons Water, ((Or Olive Oil))
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Salt to taste
Instructions
- 1Mince the garlic and combine it with the dried basil, dried thyme, cayenne pepper, and paprika in a small bowl. Pat the shrimp dry with paper towels, then rub the spice mixture evenly over all the shrimp until fully coated.
- 2Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the spiced shrimp and cook 2–3 minutes per side, stirring occasionally, until the shrimp turn opaque and the spice coating darkens to deep brown (internal temp reaches 165°F).
- 3Add the asparagus to the same skillet and cook 3–4 minutes over medium-high heat, stirring occasionally, until the spears are tender-crisp and lightly charred at the tips.
- 4While the shrimp and asparagus cook, whisk together the Greek yogurt, lemon juice, and black pepper in a small bowl until smooth. Season to taste with salt.
- 5Roughly chop the romaine lettuce and thinly slice the onion. Divide the lettuce and onion evenly between two large bowls or containers.
- 6Slice the avocado and divide evenly between the two bowls, arranging over the lettuce. Top each bowl with half the cooked shrimp and half the asparagus while still warm.
- 7Tear the fresh basil leaves and scatter evenly over both salads. Drizzle each bowl with half the lemon pepper yogurt dressing.
Nutrition — Per Serving
470
calories
66g
protein
8g
fat
- Carbohydrates
- 44g
- Saturated fat
- 1.6g
- Sodium
- 367 mg
- Dietary fiber
- 15.6g
2 servings per batch · ~848g each
Macro data sourced from USDA FoodData Central
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How much protein does Blackened Shrimp, Asparagus and Avocado Salad with Lemon Pepper Yogurt Dressing have per serving?
Each serving delivers 66g of protein at 470 calories, making this one of the highest-protein-per-calorie options in the lineup. Macro breakdown includes 8g fat and 44g carbs per serving.
How long does Blackened Shrimp, Asparagus and Avocado Salad with Lemon Pepper Yogurt Dressing take to prep?
Quick prep on the stovetop yields only 2 servings, so this is ideal for two people prepping individual meals or splitting a post-workout lunch without extended prep time.
Is Blackened Shrimp, Asparagus and Avocado Salad with Lemon Pepper Yogurt Dressing good for muscle gain?
At 66g protein and 470 calories per serving with 44g carbs, this is highly optimized for muscle gain and works as a complete post-workout meal. The carbohydrate content paired with the extreme protein load makes it ideal for supporting glycogen replenishment and protein synthesis.
