One-Skillet Shrimp Fajitas
Equipment
- skillet
Ingredients
- 3 Tablespoons vegetable oil, divided
- 3 bell peppers (orange, yellow and green), cut into strips
- ½ white or yellow onion, cut in half and sliced
- ¼ purple cabbage, sliced (optional)
- Salt and pepper to taste
- 12 ounces large raw shrimp (clean, shell-and-tail off)
- 1 ounce taco seasoning mix (original)
- 1 teaspoon ancho chili powder
- 1 large and juicy lime
- 1-2 Tablespoons fresh cilantro or parsley, chopped
- 1-2 avocado(s), sliced
- 1 jalapeno, sliced
- 4-6 gluten-free tortillas or other of your choice If on a keto diet, use lettuce instead
- sour cream (optional)
Instructions
- Heat a large cast iron skillet over medium heat. Add 1 ½ tablespoons of oil and cook bell pepper strips and onion for about 6-8 minutes or until softened. Season with salt and pepper and place onto a plate.
- Then add the remaining 1 ½ tablespoons of oil to the pan and cook shrimp seasoned with a mixture of taco seasoning and chili pepper for about 4 minutes or until cooked. Sprinkle on lime juice.
- Last, arrange cooked shrimp and vegetables in the skillet, add sliced avocado, jalapenos, lime wedges, and fresh cilantro or parsley. Serve with gluten-free tortillas or lettuce instead, and enjoy!
Recipe Notes
- I used store-bought gluten-free spinach tortillas, but you can serve with any tortilla of your choice.
- ARRANGING A FAJITA/WINE BAR:
Nutrition
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