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.
Make it Gluten Free: Dependent on using a Gluten Free corn tortillas.
Ingredients
Directions
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.