Making grilled shrimp fajitas is easy and delicious if you do a few things right. First don’t over cook the shrimp. Second, season everything well. Third, use a cast iron pan with enough heat. Fourth, make my avocado cream drizzle.
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Grilled Shrimp Fajitas Recipe
Ingredients:
1 lb. of shrimp, frozen is fine but defrost first, deveined and shelled
Flour tortillas or Gluten free tortillas like Siete brand almond flour tortillas
1 zucchini, cut into 4 inch sticks
2 small red organic bell peppers, deseeded, cut into ¼ thick inch strips
1 yellow onion, cut in half, and then cut into ¼ inch thick slices
¼ cup plus 1 tbsp. olive oil
1 tsp. Ground cumin
1 tsp. Smoked paprika
½ tsp. Chipotle chile powder
½ tsp. Onion powder
½ tsp. Oregano
4 cloves garlic, minced
1 lime, juiced
½ tsp. Salt
10 cracks of black pepper
Avocado Cream Sauce
½ cup Primal Kitchen avocado mayonnaise
½ cup organic plain yogurt
½ tsp. Worcestershire sauce
½ tsp. Chipotle chile pepper
1 tsp. Lemon juice
½ avocado
Pinch of salt
¼ tsp. Garlic powder
Small handful of either fresh italian parsley or cilantro, chopped
½ tsp maple syrup (the ingredient you had to guess)
Directions:
Defrost and clean the shrimp. Then prep the shrimp by patting them dry. Slice all the veggies (bell peppers, onions, and zucchini) by cutting them into strips 4 inches long by ¼ inch thick. Place them in a large bowl.
In a medium bowl combine the olive oil, cumin, smoked paprika, chipotle chile pepper, onion powder, oregano, garlic, lime juice, salt and pepper.
Pour half of the spice sauce into the bowl of veggies and toss to coat.
In another medium sized bowl, combine all the ingredients for the avocado cream sauce. Cover and chill for later.
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Rockin Robin
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