These Low-Carb Shrimp Fajitas are a great option for workday lunches, served alongside salad or with a portion of cauliflower rice. Shrimp has a pretty impressive nutrient profile, with high doses of selenium, iron, iodine, phosphorus, niacin, zinc, and magnesium
Low-Carb Shrimp Fajitas Ingredients
2 teaspoons chili powder
1 teaspoons cumin
1 teaspoon garlic powder
1 teaspoons smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 – 1 1/2 pounds medium shrimp peeled and deveined
4 medium bell peppers thinly sliced
1 medium red onion thinly sliced
1-2 tablespoons unsalted butter
Lime wedges and sliced avocado for garnish
Low-Carb Shrimp Fajitas Directions
Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers. In a medium bowl, combine 2 tablespoons of olive oil, lime juice and 5 teaspoons of the fajita seasonings. Reserve 1 tablespoon of the marinade for drizzling at the end. Pour the remainder of the marinade into a medium bowl with the shrimp. Toss to coat. Allow to marinate while you prepare the vegetables (or covered up in the refrigerator for no longer than 2 hours to avoid the juices breaking down).
Slice the the onions and bell peppers. Heat 1 tablespoon olive oil in a 12″ skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch – cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
Melt butter on the same skillet and add the shrimp. Cook for 2-3 minutes, or until shrimp is opaque and no longer pink. Add the vegetables back to the skillet and toss with remaining marinade and heat until just heated. Remove from heat. Serve hot with warm low-carb tortillas or cauliflower rice (for keto), avocado slices and lime wedges.
Valerie Grosso RDN
The Rebel Dietitian With A Mission
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