that I posted yesterday to good use by making these tasty shrimp tacos! Whether you cook your shrimp in a sauté pan or on a grill, they will be the perfect protein to add to your low carb cauliflower tortillas. What better way to celebrate the first day of Spring than with this perfect spring time meal! Total recipe makes 5 servings Serving size: 3 oz of shrimp mixture: 112.7 calories, 3.3 grams of fat, 2.5 grams of carbohydrates, and 17.4 grams of protein Ingredients:
- 1 lb peeled, deveined shrimp
- About 10 thin strips of red and green bell peppers
- 1/2 medium red onion, sliced in thin strips
- 2 tsp Olive oil (or to save some calories use an olive oil spray)
- 1 clove Chopped garlic
- 1/4 tsp cumin
- Dash of salt and pepper
- Tiny pinch chili powder
Instructions: 1. Slice onions, red, green bell peppers in thin strips 2. Remove tails from shrimp 3. Heat medium skillet on medium-high heat. Add olive oil. 4. Sauté onions and bell peppers until slightly soft 5. Add shrimp and seasonings. Mix well. Sauté shrimp on each side for about two minutes, until shrimp turns pink. 6. Add to my cauliflower tortillas and tomorrow I will be posting a yummy homemade salsa to go with these tacos!! Enjoy!
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