Hight Protein | Low-Carb
Ingredients
Shrimp
1 lb raw shrimp, peeled and deveined (medium or large, tail off)
3 cloves garlic, minced
1-2 Tbsp olive oil or avocado oil
Juice of ½ lime
½ tsp butter (ghee)
Spice Blend (same as chili)
1 ½ tsp ground cumin (roasted if you have it)
1 tsp chili powder
½ tsp chipotle chile powder (or more for heat)
1 tsp ancho chili powder
1 tsp paprika (smoked or plain)
½ tsp garlic powder
Salt and black pepper, to taste
Crema
½ cup plain Greek yogurt
½ tsp roasted ground cumin
½ tsp garlic powder
Pinch of salt
Juice of ½ lime
For Serving
1 head butter lettuce, romaine, or iceberg (leaves separated into “cups”)
Fresh cilantro, chopped
Instructions
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Make the crema: In a small bowl, stir together Greek yogurt, cumin, salt, garlic powder, and lime juice. Chill until ready to serve.
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Prep the shrimp: Pat shrimp dry with a paper towel (important for searing). Toss in a bowl with chili spices, salt, pepper, and a drizzle of olive oil.
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Cook shrimp: Add shrimp in a single layer. Cook 2–3 minutes per side until pink and opaque. Midway through, add garlic. Squeeze lime juice over the pan and toss everything together. Toss to allow garlic flavor to infuse the shrimp
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Assemble tacos: Spoon shrimp mixture into lettuce cups. Drizzle with cumin-lime crema. Garnish with cilantro and optional toppings like avocado or mango to balance the heat and flavor.
Optional toppings: Avocado, picked red onion, roasted bell pepper and onions (using the same spice blend noted above)