Crispy Shrimp Taco Bowl with Green Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Shrimp Taco Bowl with Green Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp Taco Bowl with Green Cabbage Slaw

A zesty taco bowl featuring succulent crispy shrimp spiced with a light cornmeal coating, served atop a refreshing green cabbage slaw with a tangy lime dressing and creamy avocado accents. Perfectly balanced for a satisfying, texture-rich lunch.

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NUTRITION

421kcal
Protein
42.5g
Fat
13.4g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

160g Shrimp

1/4 cup Cornmeal (30g)

1 cup Green Cabbage (70g)

1 tsp Olive Oil

1/4 medium Avocado (30g)

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Ground Cumin

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 425°F. If you prefer, you can also lightly pan-fry the shrimp in a non-stick skillet.

  • 2

    Pat the shrimp dry and season with a pinch of salt, chili powder, and ground cumin.

  • 3

    Lightly coat the shrimp by tossing them in cornmeal until evenly covered.

  • 4

    Place the shrimp on a baking sheet lined with parchment paper, and drizzle with olive oil.

  • 5

    Bake in the preheated oven for about 8-10 minutes or until shrimp are pink and crispy, turning once halfway for even cooking.

  • 6

    Meanwhile, finely shred the green cabbage and place it in a bowl.

  • 7

    In a small bowl, mix lime juice with a tiny pinch of salt to create the dressing, then toss with the cabbage.

  • 8

    Dice the avocado into small cubes and gently fold into the cabbage slaw.

  • 9

    Assemble the bowl by laying a bed of cabbage slaw topped with crispy shrimp, and garnish with any extra lime or herbs as desired before serving.

Crispy Shrimp Taco Bowl with Green Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Shrimp Taco Bowl with Green Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp Taco Bowl with Green Cabbage Slaw

A zesty taco bowl featuring succulent crispy shrimp spiced with a light cornmeal coating, served atop a refreshing green cabbage slaw with a tangy lime dressing and creamy avocado accents. Perfectly balanced for a satisfying, texture-rich lunch.

NUTRITION

421kcal
Protein
42.5g
Fat
13.4g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

160g Shrimp

1/4 cup Cornmeal (30g)

1 cup Green Cabbage (70g)

1 tsp Olive Oil

1/4 medium Avocado (30g)

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Ground Cumin

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 425°F. If you prefer, you can also lightly pan-fry the shrimp in a non-stick skillet.

  • 2

    Pat the shrimp dry and season with a pinch of salt, chili powder, and ground cumin.

  • 3

    Lightly coat the shrimp by tossing them in cornmeal until evenly covered.

  • 4

    Place the shrimp on a baking sheet lined with parchment paper, and drizzle with olive oil.

  • 5

    Bake in the preheated oven for about 8-10 minutes or until shrimp are pink and crispy, turning once halfway for even cooking.

  • 6

    Meanwhile, finely shred the green cabbage and place it in a bowl.

  • 7

    In a small bowl, mix lime juice with a tiny pinch of salt to create the dressing, then toss with the cabbage.

  • 8

    Dice the avocado into small cubes and gently fold into the cabbage slaw.

  • 9

    Assemble the bowl by laying a bed of cabbage slaw topped with crispy shrimp, and garnish with any extra lime or herbs as desired before serving.