4 SERVINGS | 20 MINUTES
MACROS
carbs - 11g | fiber - 3g | fat - 11g | protein - 30g
INGREDIENTS
Spicy Shrimp:
1 pound shrimp, preferably wild-caught
chili powder, to taste
cumin, to taste
cayenne pepper, to taste
2 tablespoons chopped fresh cilantro
juice of 1 lime
1 tablespoon olive oil
Lime Slaw:
1 bag coleslaw mix
1 jalapeño, diced, optional
½ cup loosely packed fresh cilantro, coarsely chopped
juice of 1 lime
2 tablespoons olive oil
1 teaspoon honey
INSTRUCTIONS
SEASON shrimp with spices as desired and drizzle with lime juice.
BRING olive oil to medium heat in large skillet. Add shrimp, careful not to overcook.
COMBINE coleslaw mix and cilantro in large bowl.
WHISK lime juice, honey, and olive oil in separate bowl. Pour over the coleslaw mix and toss well.
TOP with cooked shrimp and drizzle with lime juice.
SERVE on gluten-free tortillas (optional).
ENJOY!
