Low Sodium Gluten Free Shrimp Fajitas

Total time45 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp, peeled and deveined
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2 tbsp olive oil, divided
2 tbsp fresh lime juice
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp cayenne pepper

For the vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

8 gluten free tortillas
1 lime, cut into wedges
¼ cup fresh cilantro, roughly chopped (optional)
½ cup sour cream (optional)

Instructions

1
In a mixing bowl, combine 1 tbsp of the olive oil, the lime juice, chili powder, cumin, smoked paprika, 1/2 tsp salt, black pepper, and cayenne. Add the shrimp and toss until evenly coated. Let the shrimp marinate at room temperature for 15 minutes.
2
Heat the remaining 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sliced onion and bell peppers with the remaining 1/2 tsp salt and cook, stirring occasionally, until softened and lightly charred at the edges, about 7–8 minutes. Transfer the vegetables to a plate.

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