Ingredients
Shrimp Tacos:
- 1 ½ teaspoon EACH: granulated sugar AND smoked paprika
- 1 teaspoon EACH: ground cumin, salt, AND granulated garlic
- ¼ – ½ teaspoon cayenne pepper (to taste, omit to keep it mild)
- ¼ teaspoon dried thyme AND onion powder
- 1 ¼ pounds shrimp, peeled and deveined
- 1 tablespoon butter (or olive oil)
Jalapeno Lime Slaw:
-
- ½ cup greek yogurt ( or ½ sour cream ½ mayo)
- 2-3 small cloves garlic (to preference)
- ½ cup loosely packed cilantro (or parsley)
- 3 scallions, greens only
- 3-4 tablespoons lime juice
- ½ – 1 ½ jalapeño, seeded and roughly chopped (the more you add the spicier it’ll be)
- 10 ounces of shredded cabbage (roughly 3 ½ cups)
Other ingredients:
- Tortillas or cooked rice (if you’d rather make bowls!)
- Smashed avocados (see notes)/ lime wedges/ Cotija cheese
Instructions
- SHRIMP: Combine the smoked paprika, sugar, cumin, garlic, cayenne, salt, thyme, and onion powder in a small bowl. Place the cleaned shrimp in a medium bowl and toss with the prepared seasoning. Allow the shrimp to marinate for roughly 5 minutes if you can. Heat a large pan over medium-high heat. Add the butter and cook the shrimp for roughly 2-4 minutes, flipping as needed to cook evenly on both sides until firm and cooked through. If you don’t have a pan large enough, cook in two batches, you don’t want the shrimp to steam, but rather sear and blacken.
- MAKE THE SLAW: Place all the ingredients for the slaw (except the cabbage) with ½ teaspoon of salt and start with 3 tablespoons of lime juice into a food processor and blend until smooth. Taste and adjust salt and lime juice to preference. Toss ½ the dressing with the cabbage and adjust with more to taste.
- ASSEMBLE: Add the smashed avocados to a warm tortilla, top with slaw and blackened shrimp. Sprinkle on cotija cheese and serve with lime wedges on the sideHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
