Red Meat Allergy Friendly Gluten Free Pineapple-Chile Shrimp Fajitas
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Learn more āIngredients
4 servings
For the marinade and shrimp
- 1 Ā½ lb large shrimp, peeled and deveined
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- 2 tbsp tamari
- 1 Ā½ tsp chili powder
- 1 tsp ground cumin
- Ā½ tsp smoked paprika
- Ā¼ tsp cayenne pepper
- Ā½ tsp salt
For the vegetables and pineapple
- 1 Ā½ cups fresh pineapple, cut into Ā¾-inch chunks
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 1 tbsp olive oil
- Ā¼ tsp salt
For serving
- 8 gluten free tortillas (6-inch)
- Ā¼ 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 ā 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 5ā6 minutes. Transfer the vegetables to a plate and set aside.
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