Chipotle Shrimp Fajitas
Flavorful and perfectly spiced shrimp and veggies can be tucked into blistered flour or Siete almond tortillas but in our house they just as often get turned into bowls. Easy bowls include shredded lettuce or cabbage, warmed black beans, diced avocado, chopped cilantro, and pickled red onions.
Servings: 4 servings
Ingredients
- 2 tbsp avocado oil
- 1 large brown or red onion, thinly sliced
- 2 large bell peppers, any color, thinly sliced
Shrimp Marinade
- 1 lb medium raw shrimp, peeled, deveined, tails removed and pat dry wild shrimp is preferrable
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- ½ tsp chipotle powder
- 1 tsp dried Mexican oregano
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
Optional Taco/Bowl Toppings
- warmed flour or Siete almond flour tortillas
- cooked rice
- chopped cilantro
- pickled red onions
- shredded green cabbage/shredded lettuce
- warm black beans
- diced avocado
Instructions
- In a medium bowl, add the shrimp, 1 tbsp of avocado oil and the rest of the marinade ingredients and gently combine. Refrigerate about 30 minutes while you prepare the other ingredients.
- Heat a large cast iron skillet over medium-high. Once hot, add 2 tbsp avocado oil, bell pepper and onions and season with ½ tsp kosher salt and ½ tsp ground pepper. Stir occasionally and cook until veggies are soft and blackened in spots.
- Push the veggies to the side of the pan and add the shrimp and all of the oil and spices from the marinade. Cook the shrimp about 2 minutes per side.
- Make tacos or bowls with toppings as desired and enjoy!
Notes
Note: this serves 4 people but if you've got any big eaters like we do, I almost always double the shrimp to 2 lbs
For an extra quick meal, substitute the spices with half of a packet of Trader Joe's Taco Seasoning.