Easy Gluten-Free Shrimp "Tacos"

So I felt like I was losing myself again. In the busyness of restaurant ownership, homeschooling, bible studies, and all of the things, I started putting myself on the back burner with my health! About a year ago, I tried Beachbody and absolutely loved it. With our busy schedule, the at-home workouts just fit! So after a year of trying the workouts and such, in April, I’m hosting my very first fitness challenge! Woohoo! Click here for more info!

So I’m in week 2 of Transform 20 (one of my favorite programs, and my love language may be making healthy meals! :) So here is one of my faves!

INGREDIENTS:

1/2 cup of Red Cabbage (Cut into shreds)
15-20 medium to large deveined and peeled shrimp
1/3 cup of yellow onion (diced)
Shredded cheese
1/3 cup of red onion (diced)
Romaine Lettuce Wraps
1-2 TBSP of Extra Virgin Olive oil
garlic salt
salt, pepper
seasoning salt
1-2 cups green onions (diced)
Option lemon for freshness

Directions:

Heat pan to medium high heat. Add oil. Season shrimp with seasoning salt and garlic salt, salt, and pepper! Add diced onions to pan. Cook for 4-5 minutes, then add shrimp. Cook for 5-7 minutes or until shrimp are a pink color. Set aside. Add shredded cheese to lettuce wrap. I like to put 4 lettuce wraps on a plate for myself! :) So add the cheese, then layer the red cabbage on the cheese. Then add the cooked shrimp and onions! Top with green onion and/or squeeze a touch of lemon on the lettuce wraps! It adds a little freshness, but it’s totally optional! Enjoy!

Make sure you follow along on our Instagram page for more inspiration! Also, if you want to join our April Fitness Challenge, click here!

Until next time friend,

Shelly