A unique twist on a shrimp taco – shrimp sauteed with butter and lemon juice topped with Caesar salad slaw, so fresh and light and takes less than 20 minutes to make!
Ingredients
- ▢5 tablespoons Skinny Creamy Caesar Dressing, divided (recipe follows)
- ▢1 tbsp unsalted butter
- ▢1 tsp extra-virgin olive oil
- ▢2 garlic cloves, minced
- ▢1 pound peeled and deveined jumbo shrimp, tails removed
- ▢1/4 teaspoon kosher salt
- ▢Freshly ground black pepper, to taste
- ▢Pinch red pepper flakes
- ▢Juice from ½ a lemon
- ▢2 tbsp chopped fresh Italian parsley
- ▢8 corn tortillas
- ▢8 romaine lettuce leaves, thinly sliced
- ▢2 ½ tablespoons freshly grated Parmesan cheese
- ▢2 scallions, chopped
For the Skinny Creamy Caesar Dressing*:
- ▢1/3 cup freshly grated Parmesan cheese
- ▢Juice from 1 lemon
- ▢1 small garlic clove
- ▢½ tablespoon Dijon mustard
- ▢2 anchovy filets
- ▢1 tablespoon extra-virgin olive oil
- ▢5 tablespoons 0% fat Greek yogurt
- ▢1/8 teaspoon kosher salt
- ▢Freshly ground black pepper, to taste
Instructions
- In a small blender or food processor, combine dressing ingredients. Process until smooth, adding a little water, if necessary, for thinner consistency. Set aside.
- Add butter and oil to a large skillet over medium heat. When butter is melted, add garlic and sauté 30 seconds. Add shrimp and season with 1/8 teaspoon salt and pepper. Cook 2 minutes, flip, then add another 1/8 teaspoon salt and pepper. Cook an additional 2 minutes or until shrimp are opaque and cooked through. Remove from heat and add red pepper (if using), lemon juice, and parsley. Toss to evenly coat.
- Meanwhile, heat tortillas according to package directions. In a medium bowl, toss lettuce with 2 tablespoons Caesar dressing.
- Divide tortillas and shrimp evenly among 4 plates. Spoon pan sauce over shrimp, top each with freshly grated parmesan, scallions, and Caesar slaw. Divide remaining 3 tablespoons of dressing evenly over tacos.
Notes
*Makes about ¾ cup. You will only need 5 tablespoons for this recipe. Refrigerate remaining dressing in an airtight container for up to a week.
Nutrition
Serving: 2 tacos, Calories: 307 kcal, Carbohydrates: 27 g, Protein: 27 g, Fat: 9.5 g, Cholesterol: 150 mg, Sodium: 566 mg, Fiber: 4.5 g, Sugar: 2 g
WW points – 8