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
5tablespoonsSkinny Creamy Caesar Dressing(divided (recipe follows))
1tbspunsalted butter
1tspextra-virgin olive oil
2garlic cloves(minced)
1poundpeeled and deveined jumbo shrimp(tails removed)
1/4teaspoonkosher salt
Freshly ground black pepper(to taste)
Pinchred pepper flakes
Juice from ½ a lemon
2tbspchopped fresh Italian parsley
8corn tortillas
8romaine lettuce leaves(thinly sliced)
2 ½tablespoonsfreshly grated Parmesan cheese
2scallions(chopped)
For the Skinny Creamy Caesar Dressing*:
1/3cupfreshly grated Parmesan cheese
Juice from 1 lemon
1small garlic clove
½tablespoonDijon mustard
2anchovy filets
1tablespoonextra-virgin olive oil
5tablespoons0% fat Greek yogurt
1/8teaspoonkosher 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.