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Dr Nutrition Jordan

Fattoush with Grilled Shrimp

High-Protein Lebanese Salad for Weight Loss and Clean Eating in the GCC

This High-Protein Fattoush with Grilled Shrimp is a lighter, performance-focused adaptation of the traditional Lebanese Fattoush salad popular across the UAE, Saudi Arabia, Qatar, and the wider Middle East. By replacing fried pita with lean grilled shrimp, this version delivers a balanced, high-protein meal ideal for weight loss programs, fat reduction plans, and clean eating lifestyles.

Perfect for lunch, light dinners, and structured nutrition programs under professional diet supervision.

Recipe Overview

  • Servings: 2
  • Calories: 300 kcal per serving
  • Protein: 32g
  • Carbohydrates: 18g
  • Fat: 11g

Why This High-Protein Fattoush Works

  • Supports weight loss with high protein and controlled calories
  •  Provides fiber for satiety and digestive health
  •  Offers authentic Middle Eastern flavor without deep frying
  • Suitable for Ramadan light Iftar or summer lunches

Tips from the Dr Nutrition Kitchen

  • Avoid traditional fried pita to maintain a lower calorie count.
  • Add an extra cucumber for additional hydration in hot GCC climates.
  • For muscle gain clients, increase the shrimp portion slightly.

Nutrition Notes

  • High protein supports muscle preservation during fat loss.
  • Shrimp provides lean protein with minimal fat.
  • Fresh vegetables offer antioxidants and hydration benefits.

FAQ

Q: Can I use chicken instead of shrimp?
Yes, grilled chicken breast works well.

Q: Is this suitable for keto?
Remove tomato for stricter carbohydrate control.

Q: Can I meal prep this?
Keep dressing separate and assemble fresh.

Ingredients

  • 200g raw shrimp, peeled and deveined
  • 2 cups chopped romaine lettuce
  • 1 large tomato, diced
  • 1/2 cucumber, diced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sumac
  • Salt and black pepper to taste
  • Optional: fresh mint, parsley

Instructions

1

Dry the shrimp well with paper towel to remove excess moisture and help it grill properly instead of steaming.

 

2

Season the shrimp with a small amount of salt and black pepper to enhance its natural flavor.

 

3

Heat the grill pan over medium heat and brush it lightly with olive oil to prevent sticking and support even cooking.

 

4

Cook the shrimp on each side until it turns pink and opaque, making sure not to overcook so it stays tender.

 

5

Chop the vegetables into even pieces so the salad has a neat appearance and balanced texture.

 

6

Add the lettuce, tomato, and cucumber to a large bowl to create the fresh salad base.

 

7

Mix olive oil, lemon juice, and sumac together well to prepare a light and flavorful dressing.

 

8

Pour the dressing over the vegetables and toss gently so everything is coated evenly without damaging the ingredients.

 

9

Place the warm grilled shrimp over the salad to complete the dish with added protein and flavor.

 

10

Finish with fresh mint or parsley for extra freshness, then serve right away for the best taste and texture.

 

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