Chili-Lime Shrimp Bowls with Cabbage Slaw

Smoky chili-lime shrimp seared in a few minutes and piled over a crunchy cabbage and cilantro slaw with sliced avocado. Taco-night flavor without the tortillas.

Ingredients

• 1 1/2 lb large raw shrimp, peeled and deveined (thawed if frozen)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon salt, divided
• 3 tablespoons olive oil, divided
• 2 limes
• 1 (14 oz) bag coleslaw mix
• 1/4 cup thinly sliced red onion
• 1 jalapeño, seeded and minced
• 1/2 cup chopped fresh cilantro
• 2 ripe avocados, sliced
• 1/4 teaspoon ground black pepper

Instructions

1. In a bowl, toss the shrimp with the smoked paprika, cumin, garlic powder, cayenne, 1/4 teaspoon salt, the finely grated zest of 1 lime and 1 tablespoon olive oil. Set aside while you make the slaw.
2. In a large bowl, toss the coleslaw mix, red onion, jalapeño and cilantro with the juice of 1 lime, 1 tablespoon olive oil, 1/4 teaspoon salt and the black pepper.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, working in two batches if needed, and cook for 1 1/2 to 2 minutes per side, until pink and opaque.
4. Take the pan off the heat and squeeze the juice of the second lime over the shrimp.
5. Sprinkle the avocado slices with the remaining 1/4 teaspoon salt. Divide the slaw among 4 bowls and top with the shrimp and avocado.

Nutrition (per serving)

388 cal · 37g protein · 15g carbs · 22g fat

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