This dish is loaded with so many fresh bright flavors! I loved how many colors were in this dish and how healthy it tasted!
INGREDIENTS
(Serves 6)
SPICY SHRIMP
2 lbs. shrimp
2 tsp. Chili powder
1 tsp. Cumin
1 tsp. Onion powder
1 tsp. Garlic powder
2 tsp. Salt
1/2 Tbsp. Olive oil
2 cloves garlic, minced
Pinch of red pepper flakes for heat
Cabbage
MANGO SALSA
1 Bell pepper, diced (red, orange, or yellow are best)
1 Jalapeño, diced
1 medium onion, diced
1 lime zested and juiced
1/4 tsp. Salt
1 1/4 C mango, diced
Handful of cilantro, chopped
DRESSING
1/2 C non-fat Greek yogurt
1/2 C reduced-fat buttermilk
Half an avocado
1 oz. Cotija cheese
1/2 tsp. Onion powder
2 frozen garlic cubes or 2 minced cloves
3/4 tsp. Salt
1/4 tsp. Pepper
2 Tbsp. Fresh lemon juice
1/2-1 fresh jalapeño
Handful of cilantro - if you hate cilantro, sub parsley, still good!
2 Green onions
INSTRUCTIONS
Thaw and remove tails on your shrimp. Pat dry and place in a bowl. Add your dry seasonings and olive oil. Combine well so it covers the shrimp.
Heat a heavy bottomed skillet over high heat. Spray with a mist of olive oil spray.
Add your shrimp in a single layer, cooking in shifts if needed. Cook for 2 minutes, then flip. Cook how for 2 more minutes.
Turn off the pan and add the garlic and red pepper flakes. Toss around in the hot pan to cook the garlic just a little bit without burning.
Combine all the salsa ingredients to make the mango salsa and blend together all dressing ingredients to make the dressing. Store both in the fridge until you’re ready to use. Use them on all of your salads, bowls and tacos.
Cook cauliflower rice, or regular rice.
Toss cabbage with 1 Tbsp. Of the dressing and a squeeze of lime.
Add your cauliflower rice or rice to a bowl and top with dressed cabbage, spicy shrimp, mango salsa, avocado, and additional 2 Tbsp of dressing.
Finish with a sprinkle of cotija cheese, fresh cilantro, and a squeeze of fresh lime. Enjoy!
Thanks for the Original recipe found HERE.
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