Grilled Shrimp Tacos
Prep time: 15 minutes
Cook time: 6 minutes
Per serving: 260 calories, 6g fat, 2g saturated fat, 160mg cholesterol, 755mg sodium, 30g carbohydrate, 4g fiber, 19g protein
3/4 cup light sour cream
1 1/2 tsp. lime zest, divided
2 tbsp. fresh lime juice, divided
1 tbsp. finely chopped cilantro
1 lb. medium shrimp, peeled and deveined (about 30 to 35)
2 garlic cloves, minced
8 corn tortillas, warmed
1 1/2 cups finely shredded cabbage or napa cabbage
Salsa verde (optional)
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For the sauce, in a small bowl whisk together sour cream, 1 teaspoon of the lime zest, 1 tablespoon of the lime juice, plus cilantro. Cover and refrigerate until ready to serve.
- In a medium bowl combine shrimp, garlic, remaining 1/2 teaspoon lime zest, remaining 1 tablespoon lime juice, and salt and pepper to taste; toss. Thread shrimp onto 5 (10-inch) skewers.* Grill 3 to 5 minutes per side or just until shrimp turn pink.
- Place shrimp evenly in tortillas. Top with cabbage, and drizzle with sauce. If desired, serve with salsa verde.
*If using wooden skewers, soak them at least 30 minutes before grilling to prevent burning.
Make it a meal: Serve with black bean and corn salsa.
Cook’s tip: To bake shrimp, preheat oven to 450°F. Arrange shrimp in a single layer in baking dish. Bake 5 to 7 minutes or just until shrimp are pink. (Do not overbake.)
Culinary: Salsa Verde
Salsa verde is a green sauce made in a blender or food processor. Mexican salsa verde is made with tomatillos, chiles, fresh cilantro and onion.
Nutrition: Pink Shrimp
Pink shrimp are very tender and firm with shades of pink through the tail. Pink shrimp provides 18 grams of protein in a 3-ounce, cooked serving.