Recipe Redo Blog

Traditional Recipes Redone…Healthier

Leave a comment

Shrimp Tacos

Cooking for the family is a balance between crowd-pleasing and healthy choices. Today, we are featuring a recipe from Chef Jen that accomplishes both! Fresh ingredients and easy prep these Shrimp Tacos a stand-out recipe.  Want more from Chef Jen? Visit her Chef Spotlight page on Recipe Redo Blog for more healthful recipes! Try them all and let us know your favorite. Happy Cooking and Enjoy!

Shrimp Tacos

Number of servings:

Nutrition Analysis per serving: 233 calories, 6g fat, 2g saturated fat, 15g protein, 34g carbohydrates, 6g sugar, 6g fiber, 566mg sodium

You will need: chef’s knife, cutting board, medium saute pan, potato masher, medium nonstick pan, spatula


  • 1 cup romaine lettuce

  • 1 cup pineapple

  • 2 Roma tomatoes

  • 4 green onions

  • 2 tablespoons cilantro

  • 2 teaspoons garlic

  • 1 cup black beans

  • 1 teaspoon cumin

  • 1 teaspoon tabasco or hot sauce

  • 2 teaspoons olive oil

  • 8 ounces 21/25 shrimp, peeled and deveined 

  • 1 lime, juiced

  • ½ teaspoon kosher salt

  • 4 (4-inch) corn tortillas

  • ¼ cup feta cheese


  • Shred the lettuce. Chop the pineapple, tomatoes, cilantro, and green onions. Mince the garlic.
  •  In a medium saute pan, combine the black beans, cumin, and tabasco. Mash with a potato masher.
  • Heat a medium nonstick pan to medium high heat; add oil. Once pan is very hot, add shrimp. Then add cilantro, garlic, lime, and salt. Cook until shrimp is bright red.
  • Place ¼ cup of black beans on each tortilla. Top with shrimp, lettuce, pineapple, tomatoes, green onions, cilantro, and cheese.

Want more healthy recipes from Chef Jen? You can view her full Chef Spotlight on the Recipe Redo Blog here. You can also follow the Mayo Clinic Healthy Living Program on social media: Facebook, Twitter, Pinterest.

COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority

Leave a comment

Spicy California Shrimp Stacks

At 225 calories a stack, this recipe Spicy California Shrimp Stacks is the stuff that low-calorie dreams are made of. No need to run and buy any kitchen accessories to achieve this recipe – you’ll be able to prepare this dish with the preexisting tools in your kitchen. The shrimp and rice are kicked up by some Siracha, satisfying all your sushi cravings. This recipe makes four stacks but feel free to double or triple as needed for your dinner table needs. Enjoy and Happy Cooking!

Spicy Shrimp Avocado Sushi Stack

Spicy California Shrimp Stack

Makes 4 stacks, 225 calories per stack


  • 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
  • 2 tablespoons rice vinegar
  • 8 ounces cooked shrimp, peeled and tails removed
  • 1 cup diced cucumber (about 1 small)
  • 1 teaspoon chopped fresh chives
  • 1/2 cup mashed avocado (about 1 medium)
  • 4 teaspoons Furikake (such as Eden Shake or use sesame seeds)
  • 4 teaspoons reduced-sodium soy sauce (or gluten-free)
  • 4 teaspoons mayonnaise
  • 1 teaspoon sriracha sauce

This recipe was originally published on Gina’s Skinny Recipes. Visit the original recipe for detailed directions and more. For more skinny recipes, check out the site’s Facebook, Twitter and Pinterest.

1 Comment

Paleo Shrimp Tacos

Looking for something a little sweet, spicy and crunchy? This recipe for shrimp tacos is Paleo approved and on track to be an end of the summer favorite. If you’ve been apprehensive to jump on the seafood taco bandwagon you may be surprised to know that they pack a powerful taste! In particular, this recipe calls for Sriracha and chili flakes so those who stay away from spicy foods may also want to lessen the amount you use. As always, this recipe only makes about five tacos so double or triple as your need requires. Happy cooking!Bang-Bang-Shrimp-Tacos-4

Paleo Bang Bang Shrimp Tacos

Makes 5


Bang Bang Sauce

  • 1/3 cup mayonnaise
  • 2 tablespoons sweet chili sauce (recipe below)
  • 2 tablespoons Sriracha

Sweet Chili Sauce

  • 3.5 tablespoons white wine vinegar
  • 1/8 cup water
  • 1 clove garlic, minced
  • 1/2 teaspoon minced ginger
  • 1.5 tablespoons honey
  • 1/8 teaspoon cayenne
  • 1 teaspoon chili flakes
  • pinch of salt


  • 2 eggs
  • 2/3 cup water
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt


  • 1 lb shrimp, peeled
  • 2 tablespoons tapioca starch
  • 1/3 cup coconut oil, for frying
  • 1 cup nappa cabbage, shredded
  • 1/2 cup red cabbage, shredded
  • 1/2 cup minced cilantro
  • 2 green onions, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon honey
  • Pinch of salt

For step-by-step directions and more visit the original recipe as published on Wicked Spatula. Want more? Follow Wicked Spatula on Facebook, Pinterest and Twitter.

Leave a comment

Paleo Shrimp and Avocado Salad

As the weather warms into Spring, so do my tastebuds! This light paleo shrimp and avocado salad mixes the two ingredients of its namesake, and tops it off with a zesty salad dressing that you can make yourself! You’ll love the kick that the lime juice adds to the salad dressing and how truly easy it is to whisk up. Be sure to think ahead before you prepare this dish and let the shrimp thaw in the fridge overnight. If you do forget to plan ahead, you may simply let the shrimp thaw in a bag of cold water in the sink. Either way, you’ll love the way the flavors in this recipe complement each other and work to make a truly unique Paleo dinner!


Image from Kaylyn’s Kitchen

Paleo Shrimp and Avocado Salad

Ingredients: (4-6 Servings)

  • 1 lb. cooked frozen shrimp, thawed (I used 50-70 per pound size shrimp)
  • 2 avocados, diced
  • 3 T fresh-squeezed lime juice (I used myfresh-frozen lime juice)
  • 1 tsp. ground cumin (or less if you’re not a big cumin fan)
  • 1/2 tsp. finely ground sea salt
  • 3 T extra-virgin olive oil
  • 6 green onions, thickly sliced
 For detailed instructions to prepare this yummy salad, head on over to Kaylyn’s Kitchen.
 Original recipe published on Kaylyn’s Kitchen.
Kaylyn, of the blog Kaylyn’s Kitchen, posts recipes that fit with her special emphasis on low-carb cooking. Though her recipes may be low-carb they do not lack in flavor or variety. Kaylyn has been blogging for over ten years and has plenty of wisdom to share when it comes to eating healthy! For more from Kaylyn, check out amazing blog: Kaylyn’s Kitchen and connect with her on Facebook, Twitter, and Pinterest.