Makes 2 Servings
Macros: 438cal, fat 22g, carbs 15g, protein 48g, fibre 7g
1/4 cup Parsley (chopped and packed)
1 1/2 Lime (juiced)
2 Tbsp Extra Virgin Olive Oil
3/4 tsp Chili Powder
454g Shrimp (raw, peeled and de veined)
2 cups Coleslaw Mix
1/2 cup Cherry Tomatoes (halved)
1/2 Avocado (peeled and diced)
Sea Salt & Black Pepper (to taste)
Create dressing by combining the parsley, lime juice, olive oil and chili powder together in a blender or food processor. Process until smooth. Set aside.
Throw shrimp in a large ziplock baggie. Add half of the dressing and shake well to coat. Set the remaining dressing aside.
Heat the grill over medium heat. Cook the shrimp for 2 to 3 minutes per side depending on size of shrimp.
Divide coleslaw mix between plates and top with avocados, tomatoes and grilled shrimp. Season with sea salt and pepper to taste. Drizzle remaining dressing over top. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days. For best results, store the dressing separate from the salad contents and cut into the avocado just before serving.
No Grill: Cook shrimp in a cast iron skillet over medium heat on the stove top.
Vegan or Vegetarian: Use portobello mushrooms instead of shrimp. Marinate and grill
the same way.