Chipotle in adobo is smoked jalapenos marinated in a garlicky tomato sauce. Look for small jars or cans in the international aisle of your grocery store. Freeze leftovers in plastic sandwich bags. For less heat, remove the seeds or reduce the amount of chipotle. You can save significantly by buying whole shrimp. Remove the shells and veins undersold running water before cooking. Or to save time and fuss, purchase cooked shelled shrimp.
- 1 heaping tablespoon chipotle in adobo, chopped
- 1 lime, zested and juiced (or 2 tablespoons bottled lime juice)
- 1 tablespoon extra-virgin olive oil
- 1 ½ pounds shrimp, peeled and deveined
- 2 cups finely shredded red cabbage
- 1 cup finely shredded green cabbage
- ½ cup cilantro, chopped, plus extra for garnish
- 4 cups baby spinach
- 1 Hass avocado, peeled, seeded, and thinly sliced
- 2 tablespoons butter
1. Mix chipotle with the lime zest and olive oil in a large bowl. Reserve lime juice. Add shrimp; toss to coat. In a separate bowl, toss the red and green cabbage and the cilantro. Divide the spinach between 4 plates and top with cabbage mixture. Top with ¼ avocado each.
2. Heat a large skillet over medium high heat. Carefully add the shrimp mixture and cook 3–4 minutes, stirring often, until the shrimp turns pink and are cooked through. Turn off the heat and stir in reserved lime juice and butter. Divide the shrimp between the four plates and top with the cilantro. Serve immediately.
Per Serving: Net Carbs: 7 grams; Total Carbs: 12 grams; Fiber: 5 grams; Protein: 25 grams;
Fat: 17 grams; Calories: 292; Foundation Vegetables Net Carbs: 5 grams
From THE NEW ATKINS MADE EASY: A Faster, Simpler Way to Shed Weight and Feel Great-Starting Today! by Colette Heimowitz. Copyright © 2013 by Atkins Nutritionals, Inc. Reprinted by permission of Touchstone, a Division of Simon & Schuster, Inc.