~6 Raw Jumbo Shrimp (peeled and deveined)
~Red Cabbage, shredded
~1/2 Roma tomatoes
~1 Jalepeno pepper, chopped
~1 Red onion
~1 Tbs of minced garlic
~2 Tbs of lime juice
~Panera ceasar dressing
~Shredded parmesan cheese
~Green leaf lettuce, shredded
~1 Tbs paprika
~1 Tbs garlic powder
~1 Tbs onion powder
Generously season shrimp with paprika, garlic powder, onion powder, sea salt, and black pepper.
Heat olive oil in a cast iron skillet or nonstick pan over med-high heat. Once heater, add seasoned shrimp and cook 1-2 minutes per side, or until firm being careful not to overcook.
In a mixing bowl, add cilantro,roma tomatoes,jalepeno peppers, red onions, minced garlic,lime juice, sea salt (to taste), and mix altogether. Place in the refrigerator when done.
In a mixing bowl, combine red cabbage, olive oil, lime juice, and toss together.
Line a baking sheet with parchment paper, then place shredded parmesan onto the sheet. For the shells, use about 2-3 oz of cheese per shell.
Place the baking sheet in the oven and back at 350F for 5-7 minutes, or until the cheese has melted and the edges begin to brown.
Allow the cheese to cool for a minute then lift it off the baking sheet and drape it over a thick pan handle. Let it cool completely. This only takes roughly 5 minutes until you the shell forms.
Once done, add the ingredients and ENJOY!
For more recipes like this one follow on instagram @junie_getsfit !