Low-Calorie Post-Workout Recipe: Jamaican Jerk Shrimp Tacos with Peach and Kale Salsa

Fitness Tips

Low-Calorie Post-Workout Recipe: Jamaican Jerk Shrimp Tacos with Peach and Kale Salsa

How nice do refreshing Jamaican jerk shrimp tacos sound after an intense workout or long run?

While you probably can't wait to bite into that shrimp, a lot of the health benefits of this dish come from the peach and kale salsa. For example, peaches have loads of vitamins in them and an antioxidant (chlorogenic acid) that may "help ward off cancer." Meanwhile, kale has gotten a lot of attention in recent years for its health benefits, ranging from being high in fiber with zero fat to being a truly great anti-inflammatory food.

As always, each serving comes in at under 500 calories.

Check out our previous low-calorie post-workout recipes: Yakitori Pork and Shiitake KebobsChicken Caprese Salad, and Greek Tuna and Asparagus Salad.

Ingredients

  • 12 medium shrimp, peeled deveined, about 7 oz.
  • Olive oil spray
  • Kosher salt and pepper
  • 2 teaspoons dry Jamaican jerk spice
  • ¾ cup Tuscan or Lacinato kale, center stem removed, chopped small
  • 1 large or 2 small ripe peaches, pit removed, chopped small
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon finely chopped cilantro
  • 2 tablespoons pomegranate seeds
  • 2 teaspoons fresh lime juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • 1 teaspoon water
  • 4 small corn tortillas

Directions

Serves two. Put the shrimp in a medium-sized bowl. Lightly spray with olive oil. Sprinkle the salt, pepper and the Jamaican jerk seasoning on top of the shrimp and mix well. Refrigerate for 15 minutes. Meanwhile, to make the salsa, add the peaches, red onion, cilantro, and pomegranate seeds to a small bowl and mix. In another small bowl, whisk the lime juice, Dijon mustard, olive oil, honey, and water. Pour the vinaigrette over the peach mixture and mix well. Season with kosher salt and pepper. Refrigerate until needed. Heat a grill pan to medium heat and spray with olive oil spray. Add the shrimp and grill on each side about 2 minutes or until pink and cooked through. Remove and put in a bowl. To make the tacos, heat each tortilla in a dry saute pan on both sides. Add 3 shrimp to each tortilla and top each taco with ¼ of the salsa.

Nutritional Information

Jamaican Jerk Tacos with Peach and Kale Salsa (per serving)

  • Calories 462
  • Protein 23.8g
  • Carbs 67.3g
  • Fiber 5.4g
  • Sugars 15.4g
  • Fat 11g
  • Cholesterol 125mg

Author Information

Mary Keelan Williams
Mary Keelan Williams's picture

Mary Keelan Williams is the author of the cooking blog Skinny Decadence and holds a degree in the culinary arts. Due to her 25 years as a flight attendant, she brings a global flair to her creative fusion recipes.

Offline
Last seen: Never ago
Joined: 09/14/2015 - 13:46

Comments