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!

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