Bariatric friendly and fast recipe for Shrimp Taco Salad. This version includes avocado and cherry tomatoes but have fun with creative alternatives like roasted bell pepper and onions or add extra spice to the marinade like chiles in adobe sauce!
1/2avocadodiced *easy on the portions of healthy fats!
Instructions
Combine marinade ingredients in a blender (cilantro, lime juice, oil, seasons) and blend until smooth. Place shrimp in a large plastic bag and add 3 tbsp of the marinade. Place in refrigerator for 10 minutes.
Meanwhile, divide romaine over 2 to 4 plates (depending on your serving sizes which differ pre-op to post-op. Remember there is no set portion sizes as long as you eat 2 bites shrimp to 1 bite veggie and stop at fullness. It's okay if that amount is different for all of us because it's a healthy meal!)
Heat a skillet or grill pan to medium and add shrimp, careful not to crow the pan. Cook for 2 minutes on each side until cooked. Set aside to let cool a bit then add to plates of lettuce along with avocado and tomatoes. Add remaining marinade from blender and toss.