Grilled Shrimp Tacos with Sriracha slaw

*Serves 4

Per Serving: Calories 243, Protein 32g, Total Fat 10g, Carbs 10g, Fiber 4.5g

Ingredients: 

• 1/8 c. extra-virgin olive oil

• 3 tbsp. freshly chopped cilantro

• Juice of 3 limes, divided

• kosher salt

• Freshly ground black pepper

• 1 lb. large shrimp, peeled and deveined

• 1/4 head red cabbage, shredded

• 1/4 c. Walden Farms Mayo*

• 1 tbsp. sriracha

• 1/4 cup corn

• 4 medium low carb tortillas

Instructions: 

• In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.

• Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.

• Meanwhile, make slaw: In a large bowl, toss cabbage with Walden Farms mayo, remaining lime juice and Sriracha. Season with salt.

• Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side.

• Grill tortillas until charred, 1 minute per side.

• Serve shrimp in tortillas with slaw and corn.

Grilled Blackened Shrimp Tacos

*Serves 4

Per Serving (two tacos): Calories 236, Protein 23g, Total Fat 8g, Carbs 19g, Fiber 5.5g

Ingredients: 

• 1 ripe avocado

• 1 tablespoon lime juice

• 1 small clove garlic, grated

• ¼ teaspoon salt

• 1 pound large raw shrimp (16-20 count), peeled and deveined

• 2 tablespoons salt-free Cajun spice blend

• 8 low-carb corn tortillas, warmed

• 2 cups iceberg lettuce, chopped

• ½ cup fresh cilantro leaves

• ½ cup prepared pico de gallo

Instructions: 

• Preheat grill to medium-high.

• Mash avocado with a fork in a small bowl. Add lime juice, garlic and salt and stir to combine.

• Pat shrimp dry. Toss the shrimp with Cajun seasoning in a medium bowl.

• Thread onto four 10- to 12-inch metal skewers. Grill, turning once, until the shrimp are just cooked through, about 4 minutes total.

• Serve the shrimp in tortillas, topped with the guacamole, lettuce, cilantro and pico de gallo.

Shrimp & Bacon Fettuccine

*Serves 2

Per Serving: Calories 211, Protein 25g, Total Fat 8g, Carbs 8.5g, Fiber 2.5g

Ingredients: 

• 1/2 lb Asparagus

• 5oz Shrimp

• 1 package Fettuccine Miracle Noodles

• 1 1/2 tbsp I Can’t Believe It’s Not Butter, Light

• 1 Garlic Clove, minced

• 1 tbsp shallot, chopped

• 2 slices Turkey Bacon, crumbled

• 1 tbsp Parmesan Cheese

• 1/4 cup Nonfat Plain Greek Yogurt

• 1/4 Whole Milk

Instructions: 

• Cook noodles according to package directions.

• Steam the asparagus until tender but firm. Set aside to cool, then cut into 2 inch pieces.

• In a skillet, melt butter. Add shallot and garlic and stir until softened. Add turkey bacon and shrimp. Stir to combine.

• Mix yogurt and milk together to get cream like constancy. Add cream to skillet, bring to a simmer and cook for several minutes until the sauce thickens slightly. Season with salt and pepper.

• Add asparagus and noodles. Sprinkle parmesan cheese on top. Enjoy!

Simple Lemon, Shrimp & Prosciutto Pasta

Per Serving (4 Plates): Calories 174.5, Carbs 7 g, Protein 17 g, Total Fat 9.25 g

Ingredients: 

• 1 bag Miracle Noodle Angel Hair

• 2 oz. thinly sliced prosciutto

• 12 ounces peeled and deveined tail-on large shrimp

• 1/8 cup extra-virgin olive oil

• 4 garlic cloves, thinly sliced

• 2 cups cherry tomatoes, halved

• 1/2 cup thinly sliced fresh basil

• 1/2 tsp. salt

• 1/4 tsp. crushed red pepper

• 2 lemons, wedged

Instructions:

• Cook pasta according to package directions.

• Drain, reserving 1 cup cooking liquid.

• Cook prosciutto in 1 tbsp.oil in a large skillet over medium-high stirring often, 1-2 minutes.

• Add tomatoes, 1/4 cup basil, salt, & red pepper.

• Cook about 4 minutes.

• Add shrimp, cook about 3-4 minutes.

• Stir in up to 1 cup saved cooking liquid to thin sauce to desired consistency.

• Squeeze juice from 1 lemon into sauce.

• Stir in pasta & 2 tbsp. oil.

• Cut 1 lemon into wedges.

• Divide pasta evenly among 4 plates

• Top with prosciutto & remaining 1/4 cup basil.

• Serve with lemon wedges.