Shrimp Taco
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 442.6
- Total Fat: 32.3 g
- Cholesterol: 165.8 mg
- Sodium: 1,356.1 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 6.2 g
- Protein: 24.4 g
View full nutritional breakdown of Shrimp Taco calories by ingredient
Number of Servings: 1
Ingredients
-
Basalmic Herb Slaw:
Coleslaw mix (cabbage/carrots) - 1/2 cup
Fresh Basil - 1 oz
Fresh Parsle - 1 oz
Basalmic Vinegar - 1 tbsp
Extra Virgin Olive Oil - 1 tbsp
Salt - 1/2 tsp
Pepper - 1/2 tsp
Grilled Citrus Herb JumboShrimp:
Deveined Whole Jumbo Shrimp - 3 oz
Fresh Basil - 1 oz
Fresh Cilantro - 1 oz
Olive Oil - 1 tbsp
Lime Juice - 1/2 tbsp
Powdered Corriander - 1/2 tsp
Powdered Paprika - 1/2 tsp
Garlic Powder - 1/2 tsp
Whole Taco in this order:
Mama Lupe Low Carb 7inch Tortilla
Basalmic Herb Slaw - 1/2 Cup
Cucumber - 3 slices
Sriracha - 1 tbsp
Grilled Citrus Herb Jumbo Shrimp - 3 oz
Directions
Slaw
1. Combine Olive Oil and Basalmic Vinegar to create vinaigrette.
2. Add salt and pepper to taste to vinaigrette.
3. Shred Parsley and Basil and add to coleslaw mix.
4. Add vinaigrette to the coleslaw-herb mix.
5. Let sit for 2-4 hours.
Citrus Herb Grilled Jumbo Shrimp:
1. Shred basil and Cilantro.
2. Add Olive Oil, Lime Juice, Herbs, and Spices in a bowl and mix.
3. Thaw and pat dry the shrimp.
4. Mix the marinade into the shrimp and hand mix them.
5. Let shrimp sit in marinade for 4-6 hours.
6. Put shrimp on skewers and grill till pink. Do NOT leave on after shrimp turn pink. Shrimp will continue to cook and become tough.
Taco:
1. Warm the tortilla in the microwave and pull out.
2. Place 1/2 cup of slaw into tortilla.
3. Line the top of the slaw with cucumber slices.
4. Add 1 tbsp of Sriracha on top of the cucumber.
5. Place 3 oz (3 shrimp) (cold or warm) on top of the Sriracha.
6. Enjoy
Serving Size: 1 Taco
Number of Servings: 1
Recipe submitted by SparkPeople user MNEMONIKOS82.
1. Combine Olive Oil and Basalmic Vinegar to create vinaigrette.
2. Add salt and pepper to taste to vinaigrette.
3. Shred Parsley and Basil and add to coleslaw mix.
4. Add vinaigrette to the coleslaw-herb mix.
5. Let sit for 2-4 hours.
Citrus Herb Grilled Jumbo Shrimp:
1. Shred basil and Cilantro.
2. Add Olive Oil, Lime Juice, Herbs, and Spices in a bowl and mix.
3. Thaw and pat dry the shrimp.
4. Mix the marinade into the shrimp and hand mix them.
5. Let shrimp sit in marinade for 4-6 hours.
6. Put shrimp on skewers and grill till pink. Do NOT leave on after shrimp turn pink. Shrimp will continue to cook and become tough.
Taco:
1. Warm the tortilla in the microwave and pull out.
2. Place 1/2 cup of slaw into tortilla.
3. Line the top of the slaw with cucumber slices.
4. Add 1 tbsp of Sriracha on top of the cucumber.
5. Place 3 oz (3 shrimp) (cold or warm) on top of the Sriracha.
6. Enjoy
Serving Size: 1 Taco
Number of Servings: 1
Recipe submitted by SparkPeople user MNEMONIKOS82.