Mexican Shrimp and Pear Slaw Bowl with Rice
Sautéed shrimp with Mexican blend spices with pear and cabbage slaw over rice. A healthy and simple week night dinner, high in protein with a moderate amount of carbs and fat.
Ingredients
- 8 oz cabbage slaw
- 1.5 oz red onion chopped
- 1 jalapeño de-seeded, chopped
- .5 cilantro bunch chopped
- 3 garlic cloves minced
- 5 oz pear chopped
- .5 avocado chopped
- 1 T lime juice
- 1 T lemon juice
- 1 T red wine vinegar
- 1 T Mexican spice blend
- 1 T olive oil
- 1 pound shrimp shelled, deveined
- 2/3 cup jasmine rice measure cooked
Instructions
- Mix slaw onion, cilantro, jalapeño, pear, garlic and avocado in a bowl. Toss in lime, lemon and red wine vinegar.
- Let sit in fridge, tossing every few minutes, for at least ten minutes to soften cabbage.
- Heat olive oil in skillet over medium high heat. Toss shrimp in heaping tablespoon of Mexican spice blend then cook on medium-high in skillet until cooked through (varies depending upon size) until no longer translucent.
- Serve over rice.
Notes
This Recipe is Mod Carb/ Mod Fat:
423 cals/ serving
34g protein
40g carbs
15g fat
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(Or search for "KWF Mexican shrimp and pear slaw rice bowl")
To Adjust to Make this High Carb/ Low Fat:
Swap .66c cooked rice for 1.5c cooked rice
530 calories/ serving
36g protein
64g carbs
15g fat
To Adjust to Make this Low Carb/ High Fat:
Omit pear; Omit rice; Add additional half avocado
389 cals/ serving
33g protein
20g carbs
20g fat