Anti Inflammatory Gluten Free Shrimp Fajitas
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined
- 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
- 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
For serving
- 8 gluten free tortillas
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
Can be omittedsour cream
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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