Shrimp Taco Salad – Low Carb WLS Recipe
Shrimp Taco Salad – Low Carb WLS Recipe
Hey Sleevers and RNY friends. This summer fresh salad has yummy marinated shrimp. Yes please!! Plus you’re highly encouraged to get creative with low-carb toppings like fresh pico de gallo or sauteed onions and peppers. The possibilities go on and on for a yummy shrimp taco salad!
I adapted this salad a little from a similar one I found on Pinterest (Iowa Girl Eats) and swapped out high sugar ingredients like honey for a little hint of sweetener. It gives this limey-cilantro salad a little taste of sweet which I find fantabulous!
Post-ops will love this salad. Shrimp tends to be a kind protein to the pouch but is also wonderful for nutrition and weight-loss. Focus on the shrimp first and eat two {small} bites of shrimp to every one bite of veggie. If you don’t do the best with lettuce…substitute romaine for roasted bell peppers and onions or slices of tomato instead of cherry tomatoes. Make your own spin on this bariatric friendly salad! This was a date night meal for us. We enjoyed it on the back patio and relaxed with our flavorful and healthy meal!Â
Shrimp Taco Salad - WLS Recipe
Ingredients
- 1/4 cup cilantro packed and chopped
- 2 limes juiced
- 2 tsp olive oil, extra virgin
- 1 tbsp sweetener such as Truvia
- 1/2 tsp chili powder
- 1/4 tsp salt and pepper each
- 1/2 lb jumbo shrimp peeled and deveined
- 10 oz romaine lettuce chopped
- 1/2 cup cherry tomatoes halved
- 1/2 avocado diced *easy on the portions of healthy fats!
Instructions
- Combine marinade ingredients in a blender (cilantro, lime juice, oil, seasons) and blend until smooth. Place shrimp in a large plastic bag and add 3 tbsp of the marinade. Place in refrigerator for 10 minutes.
- Meanwhile, divide romaine over 2 to 4 plates (depending on your serving sizes which differ pre-op to post-op. Remember there is no set portion sizes as long as you eat 2 bites shrimp to 1 bite veggie and stop at fullness. It's okay if that amount is different for all of us because it's a healthy meal!)
- Heat a skillet or grill pan to medium and add shrimp, careful not to crow the pan. Cook for 2 minutes on each side until cooked. Set aside to let cool a bit then add to plates of lettuce along with avocado and tomatoes. Add remaining marinade from blender and toss.