Honey Lime Shrimp Tacos with Bacon Slaw and Chipotle Lime Cilantro Crema


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I thought that title might get your attention….

I’ve been eating a lot of bacon this week….It all started when I got a BLT at Subway (yes, I had bread and I am not sorry for it!).  That night, I had a salmon burger with bacon, tomato and avocado on top (it was DELICIOUS!) and today, I bought 2 more pounds of bacon at the butcher for some recipes this weekend.  I am hoping that all the bacon fat will help heal my injury from earlier this week.

Injury?  Yes, I said injury.  Tuesday’s WOD included ring dips.  Typically I use a green band when I do ring dips, but I have really been focusing on trying to push my limits lately, so I thought I would use the blue band instead.  I got through the first round with lots of grunting as I muscled my body weight up and felt a little shoulder pain on the last one.  Shoulder pain is nothing new to me. I often have random bouts of shoulder pain before or after a WOD, usually not during, except when I first started training, but I wasn’t worried.  I did another round of deadlifts and kettle bell snatch/lunges and moved back to the rings….POP!  I didn’t hear it, but I felt it!   “Shit!” I thought as the pain radiated down my arm.  I shook my arm out, said “Fuck” several times, and moved back to the ring to see if it was really as bad as I thought….

“Fuck!”….ok, ok, let’s put the green band on….I will be fine….

“Fuck!”

Back to deadlifts….kettle bells were definitely not gonna happen…sit ups here we come….sit ups, deadlifts, sit ups, deadlifts…..Time!

I put all of my equipment away as I fought off the tears…partially from the pain, partially from the terror of not being able to do most of the movements required of me.  I know there are always modifications, but I am already modifying running, box jumps and double unders due to plantar fasciitis, now I need to mod my upper body movements too?

“Fuck!”  I make it to the bathroom and the tears start flowing….

After a minute or two, I compose myself and head back out.  No one except for our trainer, Gretchen, knows I am hurt and I don’t really want to talk about it for fear of breaking down again.  I hold my arm at a 90 degree angle against my body, afraid to move it.  I stay in this position through Dalton’s entire teen class before heading home….I am pissed!

Ice, fish oil and a cocktail…the perfect healing concoction, right?

YES!  Who knew??  I sleep much better than I expected and the next morning, I am stiff and sore, but there is no severe pain.  Washing my hair and putting on deoderant sucked, but I was much more hopeful than the previous evening.  As the day goes on, the shoulder loosens up more and more and I am feeling better about my outlook.  I skip the WOD on Thursday and take pictures instead.  My husband is thrilled that I can finally take some pictures of him since we usually train at the same time.  It was a killer WOD and I am not so disappointed that I couldn’t do it.

Friday night rolls around and I check to see if the WOD is posted for Saturday.  I am dying to get back to training but worried I will have to do a completely different WOD than everyone else….Wall balls, running and wall ball burpees….well, I guess we’ll see what I can do!

I finished the WOD without having to mod too much, just the wall ball burpees since the pushing motion felt pretty bad, but I was thrilled that I was able to do a lot more than I expected and only felt some soreness, not pain at the end.  Back on the mend!!!!

So…back to the bacon….I love bacon so I paired some bacon coleslaw which has a tangy flavor thanks to the apple cider vinegar and pairs really well with the sweet and spicy shrimp marinated in the honey and lime.  I enjoyed my tacos on a quality corn tortilla, but this is simple to make completely paleo by serving as a salad.  It would also be delicious served over some white rice….oooh!  I may have to try that with the leftovers!!!!

Enjoy!

Honey Lime Shrimp with Bacon Slaw and Chipotle Lime Cilantro Crema

Ingredients

  • 2 pounds large jumbo raw shrimp, peeled and deveined
  • 1 teaspoon sea salt
  • 2 tablespoons raw honey
  • juice of 2 limes, plus one more lime for garnish
  • 1/4 cup olive oil
  • 1/2 medium onion, grated
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle chili powder
  • 2 avocados, diced (to top your tacos)

Salt your shrimp.  Combine the honey, lime juice, olive oil, onion, cumin and chili powder and add to the shrimp.  Marinate for at least one hour, but no more than 4 hours.  For the best results, grill your shrimp for about 1 minute per side, but if you can’t grill, cook in a saute pan, over medium high heat for about 1 1/2 minutes per side.

Bacon Coleslaw

Ingredients

  • 1 bag of purple shredded cabbage
  • 3 tbsp apple cider vinegar
  • 3 tbsp bacon fat
  • 6 sliced of crumbled bacon
  • salt and pepper to taste
  • 2 tbsp greek yogurt (optional)

Combine all of the ingredients and refrigerate for 1-2 hours before serving.  This can also be made up to 3 days prior to lessen the amount of preparation the day of cooking!

Chipotle Lime Cilantro Crema

Ingredients

  • 4 oz. plain Greek yogurt
  • Zest of one lime
  • 1 chipotle pepper in adobo sauce, diced
  • 1/4 cup chopped cilantro

Combine all of the ingredients and refrigerate for 1-2 hours before serving.  This can also be made up to 3 days prior to lessen the amount of preparation the day of cooking!

Stuff your shrimp into a corn tortilla, top with the bacon slaw, avocado and crema….DEVOUR!!!!!

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