Makes 2 servings; each approximately 346 calories, 9 grams fat, 42 grams carbs, 22 grams protein, 5 grams fiber
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 (or could use pitas)
3 tsp light 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).
Meanwhile, heat lightly oiled grill pan over med-high heat.
Add shrimp and cook for 2 minutes on each side. (I forgot to take the tails off before marinating)
Cut naan in half and put in oven on baking sheet while shrimp cooks and heat for about 4 minutes until slightly toasted but still flexible enough to use as a wrap.
Place 5 shrimp on each ½ of naan. Top with sour cream and sprinkle of lime juice and cilantro. Fold and eat. Serve with a side salad and/or sweet potato fries.