Makes 2 servings; each approximately 346 calories, 9 grams fat, 42 grams carbs, 22 grams protein, 5 grams fiber; 8 WW Points +
20 large shrimp (21-25 per pound), washed and deveined, tails removed
2 TBSP fresh lime juice, plus more for serving
1 tsp ground dried cumin
½ tsp ground dried chipotle pepper (more if you like)
1 tsp kosher salt
Oil for grill pan
2 TBSP chopped cilantro, plus more for serving
2 whole wheat naan (could use pitas)
3 tsp low fat sour cream or plain non-fat Greek yogurt
Preheat oven to 400 degrees.
Mix lime juice, cumin, chipotle pepper, salt and 2 TBSP cilantro together. Add shrimp and marinate for 5 minutes (any longer and the lime will start to “cook” the shrimp).
Place 5 shrimp on each ½ of naan. Top with sour cream, sprinkle of lime juice and cilantro. Fold and eat.
|I forgot to take the tails off!|
Meanwhile, heat lightly oiled grill pan over med-high heat.Add shrimp and cook for 2 minutes on each side.
Cut naan in half and put in oven on baking sheet while the shrimp cook and heat for about 4 minutes until slightly toasted but still flexible enough to use as a wrap.
Serve with a side salad and/or sweet potato fries.
Have you tried the whole wheat naan? What did you think?