Anti Inflammatory Gluten Free Sizzling Shrimp Fajitas
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Learn more āIngredients
4 servings
For the shrimp marinade
- 1 Ā½ lb large shrimp (21ā25 count), peeled and deveined, tails removed
- 3 tbsp olive oil, divided
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 Ā½ tsp chili powder
- 1 tsp ground cumin
- Ā½ tsp smoked paprika
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp kosher salt
- Ā¼ tsp cayenne pepper
For the vegetables
- 1 red bell pepper, cored and sliced into Ā¼-inch strips
- 1 yellow bell pepper, cored and sliced into Ā¼-inch strips
- 1 medium yellow onion, halved and sliced into Ā¼-inch half-rings
- Ā½ tsp kosher salt
For serving
- 8 gluten free tortillas (6-inch)
- 1 lime, cut into wedges
- Ā½ cup sour cream (optional)
Can be omittedsour cream
- 1 avocado, sliced (optional)
- Ā¼ 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 ā 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 2ā3 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 3ā4 more minutes, until the vegetables are charred at the edges and tender-crisp.
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