Serve with 1 cup sliced veggies and 2 tbsp Epicure Dip, your choice.
1 pkg (340 g) frozen, peeled raw shrimp, defrosted
1⁄2 cup 2% plain Greek yogurt
2 tbsp mayonnaise
2 tbsp lime juice
1 tbsp oil
8 corn or flour tortillas, warmed
1 cup arugula
1 cup coleslaw mix or shredded cabbage
Toppings (optional): Diced tomatoes, sliced avocados, pickled red onions
- In a bowl, combine shrimp and 1 tbsp seasoning.
- In a small bowl, whisk together yogurt, mayonnaise, lime juice, and remaining 1 tbsp seasoning.
- In a large fry pan, heat oil. Add shrimp, cook until pink, about 1–2 min per side, depending on thickness.
- To assemble, divide shrimp between tortillas. Top with sauce, arugula, and cabbage. Add additional toppings, if desired.
You’ll likely have some sauce left over—add more mayonnaise and seasoning, if you wish, and use it as a dip for some veggies!