Busy people, listen up, I've got an easy dinner for you that you are simply going to love! It takes just 30 minutes to make, it's healthy (all the good fats and none of the bad), and best of all, it is sooo scrumptious. Toss shrimp in a little blackening spice mix (look for this in a supermarket's spice section) and sauté in olive oil for 2-3 minutes. Then, whiz up low-fat Greek yogurt, avocado and lime juice in a blender for a creamy, delicious sauce; and finally, toss together a bit of diced tomato, bell pepper, onion, cilantro and jalapeño for a fresh salsa with a kick of heat. Put it all together taco-style in Romaine lettuce leaves for an easy meal that is out of this world.
Blackened Shrimp Lettuce Tacos
Courtesy of the Simply Well: An Everyday, Healthy Cookbook
Prep time: 20 minutes
Cook time: 8-12 minutes
Yield: 4 servings
2 pounds raw shrimp, peeled and deveined
1 tablespoon blackened seasoning mix
(look for this in the spice section of your local supermarket)
4 teaspoon olive oil, divided
Avocado Crema:
1 cup plain, low-fat Greek yogurt
6 ounces avocado
2 tablespoons lime juice, divided
Tomato Salsa:
1½ cups tomato, diced
¼ cup green bell pepper
, diced
¼ cup red onion, chopped
¼ cup cilantro
, chopped
1 jalapeño pepper, chopped and deseeded
12 large romaine lettuce leaves
Step 1. Place shrimp and blackened seasoning mix in a re-sealable plastic bag (you may need to divide shrimp into two batches). Shake contents of bag to distribute seasoning evenly.
Step 2. Heat two teaspoons of olive oil in large-skillet, and add half of the shrimp in a single layer. Cook about 2 to 3 minutes per side, until shrimp are pink and cooked through. Repeat with remaining olive oil and shrimp.
Step 3. For the avocado crema: Combine Greek yogurt, avocado, and one tablespoon of lime juice in blender or food processor. Blend until smooth.
Step 4. For the tomato salsa: Stir the tomatoes, green bell pepper, onion, cilantro, jalapeño pepper, and remaining tablespoon of lime juice in a medium bowl.
Step 5. Prepare lettuce wraps by dividing the shrimp, avocado crema, and tomato salsa evenly among the lettuce leaves. Serve immediately.
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