NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1 tbsp Olive oil

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Green cabbage

0.25 cup Red onion

0.25 cup Fresh cilantro

0.25 whole Avocado

1 tbsp Lime juice

1 clove Garlic

PREPARATION

• 1

  In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, sea salt, and black pepper until thoroughly coated.

• 2

  Preheat a grill or cast-iron grill pan over medium-high heat and cook the shrimp for 2-3 minutes per side until they are pink, opaque, and slightly charred.

• 3

  While the shrimp cooks, combine the shredded green cabbage, thinly sliced red onion, and chopped cilantro in a large mixing bowl.

• 4

  In a small bowl or blender, mash the avocado with lime juice and minced garlic, adding a teaspoon of water if needed to reach a creamy dressing consistency.

• 5

  Pour the avocado dressing over the cabbage mixture and toss well to ensure every ribbon of cabbage is coated.

• 6

  Divide the crunchy slaw into bowls and top with the warm grilled chili-lime shrimp.