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!
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
- 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.
- Calories: 298
- Sugar: 4g
- Sodium: 1,015mg
- Fat: 15g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 28g
Keywords: taco salad