Shrimp Tacos on Parmesan Shells

This recipe is keto friendly

INGREDIENTS:

~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

DIRECTIONS:

Shrimp

1. Generously season shrimp with paprika, garlic powder, onion powder, sea salt, and black pepper.

2. 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.

Cabbage Slaw

1. 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.

2. In a mixing bowl, combine red cabbage, olive oil, lime juice, and toss together.

Cheese Shells

1. 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.

2. 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.

3. 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.

4. Once done, add the ingredients and ENJOY!

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