Serving shrimp salad in a tortilla cone is a nice change from a whole-wheat bun. You can make this quick recipe even speedier by buying cooked shrimp. 2 tbsp. olive oil (separated)
Variation: Omit the tortillas and shred your own cabbage instead of using coleslaw mix, which typically has shredded carrots in it.
Prep time: 15 minutes
Total time: 20 minutes
3/4 pound peeled and deveined large shrimp
2 tbsp. mayonnaise
1 tbsp. cider vinegar
1 tbsp. low-fat plain yogurt
1/4 tsp. freshly ground black pepper
1 cup coleslaw mix
2 plum tomatoes, coarsely chopped
4 – 8″ whole-wheat tortillas
4 tsp. Dijon mustard
In a steamer, bring about 1″ of water to a boil (do not add shrimp until the water is boiling).
Add the shrimp, cover, and cook for 6 to 8 minutes, until they turn pink and are just opaque in the center. Rinse under cold water to cool, then coarsely chop.
While the shrimp are cooking, in a medium bowl, combine the mayonnaise, vinegar, yogurt, and pepper. Add the coleslaw mix and tomatoes and toss well.
Add the chopped shrimp to the cabbage mixture and toss.
Spread a tortilla with 1 tsp. mustard. Roll into a cone shape and fill with 1 cup of the shrimp mixture. Repeat to make 3 more cones.Nutritional information:
Per serving: 232 calories
8 g fat (1 g sat)
25 g carbohydrate
21 g protein
3 g fiber
463 mg sodium Per serving (without tortilla): 158 calories
7 g fat (1 g sat)
4 g carbohydrate
18 g protein
1 g fiber
291 mg sodium