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Recipes / 

Grilled Jumbo Shrimp Tacos with Cabbage Slaw

Grilled Jumbo Shrimp Tacos with Cabbage Slaw

Grilled Jumbo Shrimp Tacos with Cabbage Slaw

Category​​

The Mains

Prep Time

30 minutes

Servings

2 tacos

Calories

500

Author

Valet Fitness

Experience a burst of flavors and textures with these healthy and vibrant Shrimp tacos!

Directions


  1. In a bowl, combine the minced garlic, smoked paprika, ground cumin, chili powder, cayenne pepper, olive oil, lime juice, salt, and pepper to create the shrimp marinade.

  2. Add the jumbo shrimp to the marinade, making sure they are well coated. Let them marinate for about 15-30 minutes in the refrigerator.

  3. While the shrimp are marinating, prepare the cabbage slaw. In a large bowl, combine the thinly sliced green cabbage, red cabbage, chopped cilantro, and thinly sliced red onion.

  4. In a separate small bowl, whisk together the lime juice, mayonnaise (or Greek yogurt), apple cider vinegar, honey, salt, and pepper to create the slaw dressing.

  5. Pour the dressing over the cabbage mixture and toss until everything is well coated. Refrigerate the slaw until ready to use.

  6. Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers if desired (to make flipping easier).

  7. Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and are slightly charred. Remove from the grill.

  8. To assemble the tacos, warm the corn tortillas on the grill or in a dry skillet for about 20 seconds on each side.

  9. Place a generous scoop of the cabbage slaw onto each tortilla.

  10. Add the grilled jumbo shrimp on top of the slaw.

  11. If desired, garnish the tacos with sliced avocado or guacamole, lime wedges, and fresh cilantro leaves.

  12. Serve your Grilled Jumbo Shrimp Tacos immediately and enjoy!


Note

Grilled Jumbo Shrimp Tacos with Cabbage Slaw

Adjust the amount of red pepper flakes in the dressing to your desired level of spiciness. You can also customize this bowl with your favorite vegetables or additional toppings.


Nutrition

Serving Size: 2 tacos

Calories per serving: 500

Protein: 30g

Carbohydrates: 60g

Dietary Fiber: 7g

Sugars: 10g

Fat: 18g

Saturated Fat: 3g

Cholesterol: 60mg

Sodium: 1100mg


 

Amount/Serving (% Daily Value)

Daily Value Percentage: Values are based on a 2,000-calorie diet

Protein: 60%

Carbohydrates: 20%

Dietary Fiber: 28%

Fat: 27%

Saturated Fat: 15%

Cholesterol: 20%

Sodium: 48%

Ingredients

For the Shrimp Marinade:


12 jumbo shrimp, peeled and deveined

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust to your spice preference)

1 tablespoon olive oil

Juice from 1 lime

Salt and pepper to taste


For the Cabbage Slaw:


2 cups of thinly sliced green cabbage

1/2 cup of thinly sliced red cabbage

1/4 cup of chopped fresh cilantro

1/4 cup of thinly sliced red onion

Juice from 1 lime

2 tablespoons of mayonnaise (or Greek yogurt for a lighter option)

1 tablespoon of apple cider vinegar

1 tablespoon of honey

Salt and pepper to taste


For Assembling Tacos:


4 corn tortillas, warmed

Sliced avocado or guacamole (optional)

Lime wedges for serving

Fresh cilantro leaves for garnish



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