Shrimp Tacos

1.25 pounds of wild caught shrimp (peeled, deveined and cut into 1/2 inch pieces)

1 red pepper cut into 1/2 inch pieces

1 small red onion cut into 1/2 inch pieces

1 small zucchini cut into 1/2 inch pieces

1 small yellow squash cut into 1/2 inch pieces


4 cloves of garlic minced

1/4 tsp cumin

1/2 tsp Sweet Hungarian Paprika

1 tsp sugar

1/2 tsp sea salt

1/4 tsp fresh ground pepper

1/4 cup chopped cilantro

Combine all ingredients


Cook using 1 to 2 tsp of coconut oil in a skillet, wok or a griddle top.  Shrimp is cooked when it plumps up and becomes opaque.


Serve on:

  1.  lettuce
  2. Cassava tortillas
  3. corn tortillas
  4. corn tostadas



1 cup shredded red cabbage

1 cup very thinly sliced jicama

pico de gallo ( pineapple or mango)






Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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