Spicy Grilled Shrimp with Tomato Salad and Crispy Tortillas

Per serving  748 kcal · 32g protein · 65g carbs · 41g fat

Ingredients

• 300 g large shrimp
• 60 ml olive oil
• 5 ml vegetable oil
• 3 count garlic cloves
• 1 count jalapeño
• 2 g ground cumin
• 2 g smoked paprika
• 1 g cayenne pepper
• 300 g cherry tomatoes
• 25 ml fresh lime juice
• 1 g salt
• 1 g black pepper
• 4 count flour tortillas
• 10 g fresh cilantro

Steps

1. Pat 300 g large shrimp dry with paper towels. In a small bowl, whisk together 30 ml olive oil, 2 garlic cloves minced, 1 jalapeño minced, 2 g ground cumin, 2 g smoked paprika, and 1 g cayenne pepper. Coat the shrimp evenly with the spice mixture and let sit for 15 minutes.
2. While shrimp marinates, prepare the salad: halve 300 g cherry tomatoes and place in a bowl. Add 1 garlic clove minced, 15 ml fresh lime juice, 15 ml olive oil, 1 g salt, and a pinch of black pepper. Toss gently and set aside.
3. Heat your grill to high heat (about 450°F / 230°C). Lightly brush the grates with oil to prevent sticking.
4. Grill the shrimp for 2 minutes per side until pink and cooked through (internal temperature 63°C / 145°F). Transfer to a plate and squeeze 10 ml fresh lime juice over them.
5. While shrimp cooks, warm 4 flour tortillas in a cast-iron skillet over medium-high heat, about 30 seconds per side, pressing lightly to create light char spots. Stack on a plate and cover with a clean kitchen towel.
6. Divide the grilled shrimp between 2 plates. Spoon half of the tomato salad alongside. Serve the warm tortillas on the side, garnished with 10 g fresh cilantro if desired.