Deconstructed Shrimp Kabob

Deconstructed Shrimp Kabob

For Veggies:
2 small zucchini
6 small tomatoes
1 red bell pepper
1 cup sliced mushrooms
1 small onion
2 Tbs olive oil
1 tsp garlic salt
1/2 Tbs lemon juice
1/2 Tbs worcestershire sauce

For Shrimp:
1 large bag of extra large raw shrimp with peel and tail on
1/2 Tbs olive oil
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp worcestershire sauce
1 lemon
Fresh Parsley

Chop all vegetables except tomatoes to desired chunkiness and set aside. In a large bowl mix olive oil, garlic salt, lemon juice and worcestershire sauce. Add all veggies and coat well with marinade. Bake in 13x9 pan at 400 degrees for 20-25 minutes stirring half way through.

While veggies cook wash, peel, take tails off shrimp and set aside. Cut tomatoes to desired chunkiness and set aside with shrimp. In large bowl mix olive oil, garlic salt, pepper and worcestershire sauce. Add shrimp and tomatoes and coat well with marinade.

Once veggies are cooked almost all the way through layer shrimp and tomatoes on top. Cook for an additional 10 minutes or until shrimp are pink but not dry.

Serve veggies and shrimp over cooked quinoa with sliced lemon and chopped fresh parsley.

Lime Ranch Shrimp Salad

 

Lime Ranch Shrimp Salad

1/3 cup greek yogurt

1 tsp lime juice

1/4 tsp stevia

1/4 tsp garlic salt

1/4 tsp oregano

1/8 tsp pepper

1/2 tsp dried parsley

1/4 tsp onion powder

1 1/2 cups large cooked shrimp

Lettuce

Spinach

Cherry tomatos

Cucumber

Avocado

In a medium size bowl, mix together first 8 ingredients until well blended. Add shrimp and coat with yogurt mixture. Builds salad with as much veggies as you desire, top with shrimp and enjoy.

Gluten Free Fish Tacos

Gluten Free Fish Tacos
3-4 pieces of white fish (I used Halibut)
1/4 cup almond flour
1/4 cup brown rice flour
1/2 tsp garlic salt
1/4 tsp smoked paprika
1 tsp parsley flakes
1/4 cup plain Greek yogurt
1/4 cup salsa
Corn tortillas warmed
1 cup chopped napa cabbage
2 limes
1 Small bunch of cilantro (I used parsley)

Mix flours, garlic salt, paprika and parsley flakes in a bowl and mix well. Cut fish into 3-4 inch strips and coat with flour mixture. Place on cookie sheet and bake at 375 degrees for 12-15 minutes or until cooked through but not dry. In a small bowl mix Greek yogurt and salsa. Chop cabbage and set aside. Once fish is done cooking layer cabbage, fish, salsa, juice of 1/4 line and top with cilantro.