Shrimp Scampi Tacos with Caesar Salad Slaw
User Reviews
4.9
Shrimp Scampi Tacos with Caesar Salad Slaw
Description
This recipe features jumbo shrimp sautéed in butter and olive oil with garlic, seasoned lightly with salt, pepper, and optional red pepper flakes for mild heat. Lemon juice and fresh Italian parsley brighten the shrimp. The shrimp are served on warmed corn tortillas and topped with a slaw of thinly sliced romaine lettuce dressed in a creamy Caesar dressing, combining the richness of the dressing with the tender shrimp.
The shrimp cooking method produces opaque, tender pieces coated in a lightly spiced, buttery pan sauce. The creamy Caesar slaw adds crunch and a tangy contrast. Parmesan cheese and scallions sprinkled on top add saltiness and savory elements to the tacos.
This dish works well as a flavorful seafood taco option, suitable for casual meals or entertaining. The combination of shrimp scampi flavors with the Caesar slaw offers an interesting fusion of tastes and textures.
The recipe makes about 3/4 cup of Caesar dressing, only part of which is used in the slaw; extra dressing keeps well refrigerated for up to a week.
Ingredients
- 5 tablespoons caesar dressing divided (recipe follows, skinny creamy style
- 1/3 cup Parmesan Cheese freshly grated
- 1 tbsp butter unsalted
- lemon juice juice from 1 lemon
- 1 tsp extra-virgin olive oil
- 1 garlic small clove
- 2 garlic minced, cloves
- ½ tablespoon Dijon mustard
- 1 pound Shrimp tails removed, peeled and deveined jumbo
- 2 anchovy filets
- 1/4 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- black pepper to taste, freshly ground
- 5 tablespoons Greek yogurt 0% fat
- Pinch red pepper flakes
- 1/8 teaspoon kosher salt
- lemon juice from ½
- black pepper to taste, freshly ground
- 2 tbsp Italian parsley chopped, fresh
- 8 corn tortillas
- 8 romaine lettuce thinly sliced, leaves
- 2 ½ tablespoons Parmesan Cheese freshly grated
- 2 scallions (chopped)
Instructions
- 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.
Notes
- The recipe yields roughly ¾ cup of Caesar dressing; use only the required amount and refrigerate the remainder in an airtight container for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 307kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 27g | 54% |
| Fat | 9.5g | 15% |
| Cholesterol | 150mg | 50% |
| Sodium | 566mg | 24% |
| Fiber | 4.5g | 18% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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