This is a recipe I modified from one I found on Food Network.
1 lb. of fresh large or jumbo shrimp. Peel and pull off the tails.
1 tsp of chili powder
1 avocado, pitted
2 Roma tomatoes coarsely chopped
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed or 1/2 tsp of chopped garlic in olive oil
1/4 cup loose, fresh cilantro leaves, coarsely chopped
1 package of low carb tortillas
Combine the tomatoes, avocado, onion, jalapeno, garlic, cilantro, and juice from 1/2 of the lime into a blender and blend on "chop" until a chunky salsa is made.
Heat the olive oil in a 10" sauteing pan, and add the shrimp and chili powder. Saute the shrimp until they are cooked throughout. Don't cook the shrimp too long or it will get tough! This will only take 3 or 4 minutes.
While the shrimp is sauteing, take 4 of the low carb tortillas and wrap them in a damp paper towel. Heat them in the microwave for 30 seconds.
Spoon the salsa over the tortillas and then put the shrimp into the warm shells. Add salt and pepper if you'd like. Squeeze the lime over the shrimp if you'd like as well. Serves 3-4.
Fat 10 grams
Saturated Fat 2 grams
Carbohydrates 20 grams
Fiber 11 grams
Protein 30 grams
The shells I use have 8g of protein and 9g of fiber each. While the initial carbs may seem high, there isn't much impact there.