Shrimp Scampi Tacos with Caesar Salad Slaw, a unique twist on a shrimp taco and ready in under 20 minutes!
Ingredients
- 5 tablespoons Skinny Creamy Caesar Dressing, divided (recipe follows)
- 1 tbsp unsalted butter
- 1 tsp extra-virgin olive oil
- 2 garlic cloves, minced
- 1 pound peeled and deveined jumbo shrimp, tails removed
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Pinch red pepper flakes
- Juice from ½ a lemon
- 2 tbsp chopped fresh Italian parsley
- 8 corn tortillas
- 8 romaine lettuce leaves, thinly sliced
- 2 ½ tablespoons freshly grated Parmesan cheese
- 2 scallions, chopped
- 1/3 cup freshly grated Parmesan cheese
- Juice from 1 lemon
- 1 small garlic clove
- ½ tablespoon Dijon mustard
- 2 anchovy filets
- 1 tablespoon extra-virgin olive oil
- 5 tablespoons 0% fat Greek yogurt
- 1/8 teaspoon kosher salt
- Freshly ground black pepper, to taste
Directions
- In a small blender or food processor, combine dressing ingredients. Process until smooth, adding a little water, if necessary, for thinner consistency. Set aside.
- Add butter and oil to a large skillet over medium heat. When butter is melted, add garlic and sauté 30 seconds. Add shrimp and season with 1/8 teaspoon salt and pepper. Cook 2 minutes, flip, then add another 1/8 teaspoon salt and pepper. Cook an additional 2 minutes or until shrimp are opaque and cooked through. Remove from heat and add red pepper (if using), lemon juice, and parsley. Toss to evenly coat.
- Meanwhile, heat tortillas according to package directions. In a medium bowl, toss lettuce with 2 tablespoons Caesar dressing.
- Divide tortillas and shrimp evenly among 4 plates. Spoon pan sauce over shrimp, top each with freshly grated parmesan, scallions, and Caesar slaw. Divide remaining 3 tablespoons of dressing evenly over tacos.
