SHRIMP SCAMPI TACOS WITH CAESAR SALAD SLAW

307 Cals 27 Protein 27 Carbs 9.5 Fats
PREP TIME:
5 mins
COOK TIME:
15 mins
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
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
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.
Serving: 2tacos, Calories: 307kcal, Carbohydrates: 27g, Protein: 27g, Fat: 9.5g, Cholesterol: 150mg, Sodium: 566mg, Fiber: 4.5g, Sugar: 2gBlue Smart Points:6Green Smart Points:10Purple Smart Points:6Points +:10