Gluten Free Pineapple-Chile Shrimp Fajitas
Sweet, smoky, and just a little fiery, these shrimp fajitas bring serious restaurant energy to a weeknight dinner for four. The marinade does the heavy lifting — tamari (the naturally wheat-free swap for soy sauce), fresh lime juice, smoked paprika, and a hit of cayenne all work together to build deep, layered flavor before the shrimp ever hits the pan. Caramelized pineapple chunks add a juicy sweetness that plays beautifully against the charred bell peppers and red onion, making every bite feel balanced and bold. The whole thing comes together in a single cast iron skillet, which means less cleanup and more of that gorgeous char you'd expect from a proper fajita. Gluten-free tortillas get warmed until pliable and lightly toasted, so the wrapping experience is every bit as satisfying as the filling. Store-bought fajita kits and marinades are notorious for sneaking in wheat-based thickeners or soy sauce, so making this from scratch with simple, clearly labeled ingredients keeps things genuinely safe without sacrificing any flavor. Finish with fresh cilantro and a squeeze of lime and you've got a vibrant, crowd-pleasing meal that nobody at the table will feel like they're missing out on.
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Learn more →Ingredients
4 servings
For the marinade and shrimp
- 1 ½ lb large shrimp, peeled and deveined
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- 2 tbsp tamari
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp salt
For the vegetables and pineapple
- 1 ½ cups fresh pineapple, cut into ¾-inch chunks
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 8 gluten free tortillas (6-inch)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a medium bowl, whisk together the lime juice, 2 tbsp olive oil, tamari, chili powder, cumin, smoked paprika, cayenne, and 1/2 tsp salt until combined. Add the shrimp and toss to coat. Let marinate at room temperature for 20 minutes — no longer, as the lime juice will begin to break down the shrimp.
- 2
While the shrimp marinates, heat 1 tbsp olive oil in a large (12-inch) cast iron or heavy skillet over medium-high heat until shimmering. Add the red onion and both bell peppers with 1/4 tsp salt and cook, stirring occasionally, until softened and lightly charred at the edges, about 5–6 minutes. Transfer the vegetables to a plate and set aside.
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