I love to read recipes, I’m always surfing the internet looking at recipe sites and blogs and saving recipes to try later. Most of the time I find recipes that are not low carb, gluten free, grain free, sugar free…but I can make them that way. This is one of those recipes. I stumbled across a beautiful looking recipe for shrimp fajitas on a great blog that I frequent an decided they looked so scrumptious I had to try to make them fit my way of eating.
I succeeded by ditching the tortillas and making this into a salad. Perfect for topping with salsa, sour cream, and guacamole. This made for the most delightful summer lunch!
I hope you try it, let me know what you think.
1 ¼ lbs medium raw shrimp (peeled and deveined)
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon Chile powder
½ teaspoon oregano
¼ teaspoon garlic powder
1 lime (juice of)
1/4 head of iceburg lettuce
2 tablespoons coconut oil
6 green onions (sliced)
2 green bell peppers (sliced)
Shredded Monterey Jack Cheese
1 medium red onion (diced)
Step 1: In a large bowl or zip lock bag combine shrimp, salt, cumin, chile powder, oregano, garlic powder, and lime juice. Mix well and toss shrimp to coat. Place into the refrigerator and let marinate for 10 minutes.
Step 2: In a large skillet heat vegetable oil. Add green onions and peppers. Cook while stirring for 2 minutes or until vegetables are slightly softened. Add shrimp with the marinade and cook while stirring for 3 minutes or until the shrimp are pink.
Step 3: Spoon shrimp and vegetables onto bed of chopped iceburg lettuce. Top with cheese, cilantro, and red onions.
(Makes 4 Servings)