Buffalo-Ranch Shrimp Tacos

Prep: 15 minutes
Cook: 10 minutes • Serves: 4

1.In large bowl, toss coleslaw, celery and cilantro. In medium bowl, stir seasoning and sour cream. Makes about 2 cups slaw mixture and 1 cup sour cream mixture.

2.In large skillet, melt 2 tablespoons butter over medium-high heat. Add 1/2 the shrimp and cook 4 minutes, turning once; with slotted spoon, transfer shrimp to plate. Add remaining 1/2 of the shrimp to skillet; cook 4 minutes, turning once. Add first batch of shrimp back to skillet; add sauce and remaining 2 tablespoons butter. Cook shrimp 2 minutes or until internal temperature reaches 145° and sauce thickens, stirring frequently. Makes about 4-1/2 cups.

3.Serve 2-1/2 cups buffalo shrimp in tortillas topped with coleslaw mixture and 1/2 cup ranch sour cream.

4.Cover and refrigerate remaining 2 cups buffalo shrimp and ½ cup ranch sour cream up to 3 days. Use leftover shrimp mixture and sour cream mixture in the Buffalo-Ranch Shrimp Flatbread recipe.

Approximate nutritional values per serving (2 tacos):
371 Calories, 14g Fat (7g Saturated), 279mg Cholesterol, 996mg Sodium,
26g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 34g Protein

Dietitian’s Dish:
Do you avoid shrimp because you’ve heard it’s high in cholesterol? Well, stop avoiding and start enjoying! Recent research has pointed to saturated fat as being more harmful than cholesterol in foods – especially for heart health. So, go ahead and try some new recipes featuring shrimp. It’s a good source of protein that is low in calories, carbs and fat!