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Grilled Shrimp Taco Bowl

7/11/2016, 11 a.m.
SERVINGS: 4 Ingredients • 4 scallions, chopped • 1/2 c. chopped cilantro, plus more for garnish • 1 c. plain ...

SERVINGS: 4

Ingredients

• 4 scallions, chopped

• 1/2 c. chopped cilantro, plus more for garnish

• 1 c. plain yogurt

• 1/2 c. mayonnaise

• 1 garlic clove, chopped

• 1/4 c. red wine vinegar

• 2 tbsp. fresh lime juice

• kosher salt

• Freshly ground black pepper

• extra-virgin olive oil

• 4 corn tortillas, cut into thin strips

• 1 1/2 lb. medium shrimp, peeled and deveined, tails removed

• 1 c. shredded red cabbage

• 2 romaine hearts, finely chopped

• 2 avocados, pitted and sliced

• 1/2 tsp. crushed red pepper flakes

Directions

  1. In the bowl of a food processor add 2 chopped scallions, cilantro, yogurt, mayonnaise, garlic, vinegar, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; pulse until combined. Transfer to a small bowl and refrigerate until serving.

  2. In a small skillet heat 2 tablespoons olive oil over medium-high heat. Add tortilla strips in batches and shallow fry until golden brown. Transfer to a plate lined with paper towels. Fry remaining tortilla strips, adding more oil as needed.

  3. Heat a grill or a grill pan over high heat; oil the grill grate. In a medium mixing bowl, season shrimp with salt and pepper; drizzle with olive oil and massage. When grill pan is hot place shrimp in a even single layer. Cook for 2 minutes on each side and transfer to plate.

  4. Mix red cabbage and romaine together. Divide greens, avocado, tortilla strips and shrimp into 4 large bowls. Drizzle with cilantro yogurt dressing and sprinkle with remaining scallions and crushed red pepper flakes.