Garlic Shrimp Tacos with Zesty Broccoli Slaw

Garlic Shrimp Tacos!One of my college roommates introduced me to the beauty of shrimp tacos. Before that, the only tacos I’d ever had were made with ground beef or chicken. Usually there were boxed hard shells involved. I know, I know. I was living a sad, sheltered shell of a life.

Now that my eyes have been opened, shrimp tacos are almost always the variety I choose to make. For one thing, they’re the easiest option by a mile. Shrimp have a short, fuss-free cooking process. Even if you have to defrost the shrimp, this recipe comes together in 30 minutes or less. Using fresh shrimp? Then it’s more like 15 or 20.

Of course, no one really needs an excuse to cook shrimp. The natural sweetness and tenderness of a a well-prepared shrimp is a thing of beauty. Paired with garlic and olive oil? Mercy.

I topped these shrimp tacos with a mixture of broccoli slaw (one of my favorite convenience foods) and Greek yogurt. The slaw topping is bright and tangy, with a kick from a little red onion.

Two of these super-stuffed tacos come in under 300 calories, so you can enjoy all this shrimpy delight guilt-free. Read on for the recipe!

Shrimp Taco, Ready to Eat

Garlic Shrimp Tacos with Zesty Broccoli Slaw
Serves 4
Topped with a tangy mixture of Greek yogurt and broccoli slaw, a pair of these garlic shrimp tacos comes in under 300 calories. Delicious and guilt-free!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
For the tacos
  1. 1 pound shrimp, peeled and deveined
  2. 4-6 cloves garlic, minced
  3. 1 1/2 tablespoons olive oil
  4. 1 teaspoon red pepper flakes
  5. 1/2 teaspoon black pepper
  6. lime or lemon juice, to taste
  7. 8 corn tortillas
For the topping
  1. 1/2 cup broccoli slaw
  2. 1/8 red onion, sliced
  3. 1 teaspoon fresh cilantro, minced
  4. 2 oz (about 1/4 cup) nonfat plain Greek yogurt
  5. lime or lemon juice, to taste
  1. Toss the shrimp, garlic, olive oil, red pepper flakes, black pepper, and juice together in a bowl. Place the bowl in the fridge for 5 or 10 minutes to let the flavors come together.
  2. While the shrimp is marinating, make the topping: mix the broccoli slaw, onion, cilantro, Greek yogurt, and juice together in a bowl. Adjust the seasoning to taste.
  3. Cook the shrimp in a pan prepared with nonstick spray over medium heat. The shrimp are done when they become opaque — it will only take a few minutes. Be careful not to overcook them!
  4. To serve, warm the corn tortillas for a few seconds on each side in a dry pan. Fill each taco with five or six shrimp; top with the slaw. Enjoy!
  1. Per 2 tacos
  2. Servings: 4 | Calories: 291 | Total Fat: 8.8 g | Saturated Fat: 1.0 g | Trans Fat: 0.0 g | Cholesterol: 170 mg | Sodium: 203 mg | Total Carbohydrates: 25.6 g | Dietary Fiber: 3.5 g | Sugars: 1.4 g | Protein: 27.9 g
A Second on the Lips
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