This recipe also screams "summer" to me. I made it for lunch on Sunday after my husband and I spent the day outside doing yardwork and assembling our new backyard swing. It was really hot on Sunday and the cool, crispy avocado paired with the sweet BBQ shrimp made for a refreshing lunch.
By the way, this recipe got the "husband-approved" stamp, which I'm happy about. He's a somewhat picky eater (not too bad) and sometimes I just cook for me and he cooks for him. But he ate these and he liked them, which makes me more excited to post them.
When I cook with shrimp, I like to use cooked frozen shrimp. They're simple to defrost - just let them sit in a bowl of hot water for a few minutes.
Once the shrimp are defrosted (or mostly defrosted), it's time to cook them. I used the Foreman to cook mine, but these can definitely be cooked on a grill as well. We haven't used our grill yet this season, so onto the Foreman they went.
They only need to be on the Foreman for about 3 minutes. Technically, once they're defrosted they're good to eat, but for this recipe grilled/warm shrimp works better. If you're cooking on an outdoor grill, you may want to leave them on a little longer, and then just remove them when they're grilled to your liking.
Once the shrimp are done, put them into a bowl and toss with the BBQ sauce.
While you're doing this, you can warm your tortillas. This isn't necessary, but if you're like me (in the sense that you think a warm wrap is ALWAYS better than a cold one), throw your tortillas on the grill for 30 seconds to a minute to warm them up.
Then, assemble the tacos. Layer slaw, three shrimp, and a sprinkle of ground cayenne. That's it!
Of course, this recipe does require a little advanced prep - you'll need to make the coleslaw as well. But that's super easy too and the whole thing (coleslaw and tacos) can easily be done in less than 30 minutes.
As always, I'd love to know if you have questions, comments, or feedback! Enjoy!
Until next time!
- 9 medium-large frozen cooked shrimp
- 2 tbsp BBQ sauce (I prefer Honey BBQ)
- 3 extra thin corn tortillas
- 1 serving Avocado Ranch Coleslaw (prepare in advance)
- Pinch of ground cayenne pepper
Serving size: 3 tacos (entire recipe)
Weight Watchers PointsPlus value: 9
- Defrost the shrimp by placing them in a bowl or hot water. Once the shrimp are soft enough, remove the tails.
- Place the shrimp on the Foreman or grill. Cook for approximately 3 minutes, or until grilled to your preference.
- Transfer the cooked shrimp to a bowl. Add the BBQ sauce and toss until the shrimp are fully coated. If you prefer, warm the tortillas on the grill while you're tossing the shrimp with sauce.
- Distribute the slaw evenly among the tortillas. Add three shrimp to each taco, then sprinkle with ground cayenne.