This Shrimp Chili Lime Taco Salad is an easy way to increase your protein intake without adding a lot of fat to your daily macro goals. The perfect light summer meal!
Today I’m sharing a recipe from my brand new cookbook, The Everything Diet Macro Cookbook!
Growing up, I ate the typical TV dinner diet (mac and cheese, Ramen noodles, etc). Meals were thrown together quickly, and nutrition certainly did not matter. I’m still horrified we ate food out of microwaved plastic – eek! But that was the 80s and that’s how people ate – my family included.
It’s funny, this way of eating has stuck with me in a sense, except nowadays I’m much more health conscious. I am always looking for shortcuts in the kitchen (hello, air fryer obsession!) and ways to speed up getting food on the table!
This Shrimp Chili Lime Taco Salad is the ultimate lazy summer dinner when I don’t want to cook; it’s quick to whip up and an easy way to get in quality protein (28 grams per servings in fact!). Not only that, but it’s light, fresh, and bursting with spicy chili lime flavor.
Shrimp is a versatile and quick-cooking protein source, so it’s an easy way to increase your intake without adding a lot of fat to your daily macro goals. Marinate the shrimp the night before for a stronger flavor.
Ingredients in Shrimp Chili Lime Taco Salad
- shrimp
- lime juice
- extra-virgin olive oil
- garlic powder
- chili powder
- salt
- purple cabbage
- mixed greens
- avocado
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Shrimp Chili Lime Taco Salad
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Description
This Shrimp Chili Lime Taco Salad is an easy way to increase your protein intake without adding a lot of fat to your daily macro goals. The perfect light summer meal!
Ingredients
1 pound large shrimp, peeled and deveined
2 tablespoons lime juice, divided
2 tablespoons extra-virgin olive oil
2 teaspoons garlic powder
2 teaspoons chili powder
1⁄2 teaspoon salt, divided
4 cups shredded purple cabbage
8 cups mixed greens
1 medium ripe avocado, peeled, pitted, and mashed
Instructions
- In a large bowl, combine shrimp, 1 tablespoon lime juice, oil, garlic powder, chili powder, and teaspoon salt. Set aside to marinate for 15 minutes.
- Meanwhile, combine cabbage with the remaining 1 tablespoon lime juice and remaining teaspoon salt in a large bowl. Toss to coat and set aside.
- Heat a large nonstick skillet over medium-high heat. Add shrimp and cook just until they turn pink, 2–3 minutes, flipping once.
- Divide greens among four plates and top with avocado, cabbage mixture, and shrimp. Serve immediately.
Nutrition
- Calories: 298
- Sugar: 4g
- Sodium: 1,015mg
- Fat: 15g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 28g
