I saw these coconut wraps from Julian Bakery on Instagram and decided to order them online from their website. I immediately began trying to come up with recipe ideas and decided on these Caribbean inspired shrimp tacos. I cooked the shrimp in a little coconut oil and added them to the wrap along with a quick and easy pineapple and mango slaw. I bought frozen shrimp from Whole Foods because I haven’t had luck finding good fresh shrimp near me. The pineapple mango slaw is even better the next day so it makes a great lunch. You can add leftover shrimp or grilled chicken for protein.
For dinner, I served the tacos with roasted asparagus and coconut cauliflower rice( Click here for that recipe).
Coconut Shrimp Tacos with a quick Pineapple Mango slaw
1 lb shrimp (thaw if frozen)
2 tsp coconut oil
Julian Bakery Coconut Paleo Wraps (or some other paleo approved wraps)
1/2 head of red cabbage, thinly sliced
1/2 head of white cabbage, thinly sliced
1 lime, juice of
2 T macadamia nut oil
2 T white balsamic vinegar
2 mangos, diced
1/4 of a fresh pineapple, diced
1. Combine cabbage, lime, oil, vinegar and fruit in a large bowl. Mix together and allow to sit for at least 20 minutes (the longer the better).
2. Heat coconut oil in pan and add shrimp
3. Cook until pink, about 2 minutes per side
4. Chop shrimp and add to wrap along with slaw
Enjoy!
paleoironmom 