Garlic Shrimp Taco Bowl

Shrimp cook in about three minutes, which makes this the fastest bowl here and the best one for a day when standing at the stove is not appealing. Get everything else in the bowl first, then cook the shrimp last and eat straight away.

One meal won't hit a daily target on its own — here's how much protein you actually need on a GLP-1.

Ingredients

• 1 1/2 lb large shrimp (peeled and deveined)
• 4 garlic cloves (minced)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 tablespoons lime juice
• 2 cups cooked white rice
• 2 cups shredded romaine lettuce
• 1 cup halved cherry tomatoes
• 1 avocado (diced)
• 1/2 cup diced red onion
• 1/3 cup plain Greek yogurt
• 1/4 cup chopped cilantro
• 2 limes (cut into wedges)

Method

1. 1Toss the shrimp with the garlic, chili powder, cumin and half the lime juice.
2. 2Build the bowls first: rice, shredded lettuce, tomatoes, avocado and red onion.
3. 3Set a skillet over high heat and cook the shrimp in a single layer for 90 seconds a side, until pink and just opaque through.
4. 4Thin the Greek yogurt with the remaining lime juice and a splash of water to make a drizzling sauce.
5. 5Pile the hot shrimp onto the bowls, spoon over the lime yogurt and finish with cilantro and a lime wedge.

Tips for GLP-1 appetites

• Ninety seconds a side and no more. Overcooked shrimp turn rubbery and curl into tight rings.
• Shrimp are naturally very lean, so the avocado here is doing useful work on satiety.
• Everything except the shrimp can be prepped in the morning and assembled cold in two minutes.