P2 hCG Diet Protein Veggie Recipe | Mexican Shrimp Roll | SP
P2 hCG Diet Protein Veggie Recipe | Mexican Shrimp Roll | SP
Servings
2
Servings
2
Ingredients
  • 7oz pan seared shrimp
  • 8leaves Romaine
  • 3/4tsp chili powder
  • 3/4tsp garlic powder
  • 1/4tsp cumin
  • 1/4tsp salt
  • 1tsp fresh oreganochopped
  • 2tbsp lemon juice
  • Slaw:
  • 2cups shredded romaine
  • 2cup shredded radicchio
  • 2tbsp onionchopped
  • 1/4cup Fresh Cilantrochopped
  • 1/2tsp salt
  • 1/4tsp ground black pepper
  • 1tsp fresh grated ginger
  • 1/4cup apple cider vinegar
  • 1 scoop liquid stevia
Instructions
  1. In medium bowl, make the slaw by mixing onion, salt, black pepper, ginger, liquid stevia and vinegar. Add shredded romaine and radicchio and cilantro and toss well. Set aside.
  2. In large saute pan, add 2 Tbsp of water and heat over medium. Add shrimp, chili powder, garlic powder, cumin and salt.
  3. Cook shrimp for about 2 minutes, flip and cook for two minutes more. Shrimp should be pink.
  4. Add fresh oregano and lemon juice and stir.
  5. Lay half of romaine leaves on a clean work surface. Place a second leaf flat on top of the first, doubling the leaves for the roll.
  6. Divide the shrimp between the romaine leaves and then divide the slaw between the rolls. Roll lettuce around the filling like a burrito. Enjoy while the filling it hot or let chill and eat cold.
Recipe Notes

– Spread salsa on the romaine leaf before adding the shrimp. – Use lime juice in place of lemon juice.