Yield: 4 Servings
Shrimp Scampi Tacos with Caesar Salad Slaw
A unique twist on a shrimp taco – shrimp sauteed with butter and lemon juice topped with Caesar salad slaw, so fresh and light and takes less than 20 minutes to make!
Ingredients
- 5 tablespoons Skinny Creamy Caesar Dressing (divided (recipe follows))
- 1 tbsp unsalted butter
- 1 tsp extra-virgin olive oil
- 2 garlic cloves (minced)
- 1 pound peeled and deveined jumbo shrimp (tails removed)
- 1/4 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- Pinch red pepper flakes
- Juice from ½ a lemon
- 2 tbsp chopped fresh Italian parsley
- 8 corn tortillas
- 8 romaine lettuce leaves (thinly sliced)
- 2 ½ tablespoons freshly grated Parmesan cheese
- 2 scallions (chopped)
For the Skinny Creamy Caesar Dressing*:
- 1/3 cup freshly grated Parmesan cheese
- Juice from 1 lemon
- 1 small garlic clove
- ½ tablespoon Dijon mustard
- 2 anchovy filets
- 1 tablespoon extra-virgin olive oil
- 5 tablespoons 0% fat Greek yogurt
- 1/8 teaspoon kosher salt
- Freshly ground black pepper (to taste)
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Instructions
- In a small blender or food processor, combine dressing ingredients. Process until smooth, adding a little water, if necessary, for thinner consistency. Set aside.
- Add butter and oil to a large skillet over medium heat. When butter is melted, add garlic and sauté 30 seconds. Add shrimp and season with 1/8 teaspoon salt and pepper. Cook 2 minutes, flip, then add another 1/8 teaspoon salt and pepper. Cook an additional 2 minutes or until shrimp are opaque and cooked through. Remove from heat and add red pepper (if using), lemon juice, and parsley. Toss to evenly coat.
- Meanwhile, heat tortillas according to package directions. In a medium bowl, toss lettuce with 2 tablespoons Caesar dressing.
- Divide tortillas and shrimp evenly among 4 plates. Spoon pan sauce over shrimp, top each with freshly grated parmesan, scallions, and Caesar slaw. Divide remaining 3 tablespoons of dressing evenly over tacos.
Notes
*Makes about ¾ cup. You will only need 5 tablespoons for this recipe. Refrigerate remaining dressing in an airtight container for up to a week.
Nutrition
Serving: 2tacos, Calories: 307kcal, Carbohydrates: 27g, Protein: 27g, Fat: 9.5g, Cholesterol: 150mg, Sodium: 566mg, Fiber: 4.5g, Sugar: 2g
WW Points Plus: 10