Gluten Free Sizzling Shrimp Fajitas
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Learn more →Ingredients
4 servings
For the shrimp marinade
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails removed
- 3 tbsp olive oil, divided
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp cayenne pepper
For the vegetables
- 1 red bell pepper, cored and sliced into ¼-inch strips
- 1 yellow bell pepper, cored and sliced into ¼-inch strips
- 1 medium yellow onion, halved and sliced into ¼-inch half-rings
- ½ tsp kosher salt
For serving
- 8 gluten free tortillas (6-inch)
- 1 lime, cut into wedges
- ½ cup sour cream (optional)
- 1 avocado, sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a medium bowl, whisk together 2 tbsp of the olive oil, the lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and cayenne until combined. Add the shrimp and toss to coat evenly. Set aside to marinate at room temperature for 15 minutes — do not marinate longer, as the lime juice will begin to denature the shrimp.
- 2
Heat a large cast iron skillet over high heat until it begins to smoke lightly, about 2–3 minutes. Add the remaining 1 tbsp olive oil, then add the sliced bell peppers and onion in a single layer. Season with 1/2 tsp salt. Cook undisturbed for 2 minutes, then toss and continue cooking for 3–4 more minutes, until the vegetables are charred at the edges and tender-crisp.
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