Pan Cooked Shrimp Fajitas
Juicy and savory shrimp with quickly seared vegetables makes for a delicious and easy weeknight Mexican-influenced meal.
Servings 3
Calories 280kcal
Ingredients
- 1 1/3 pounds shrimp peeled and deveined
- 1/4 teaspoon baking soda
- 3 tablespoons gluten-free soy sauce or coconut aminos
- 1 tablespoon avocado oil divided
- 8 ounces mushrooms sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 tomato cored and roughly sliced
- 1 white onion sliced
- lime juice to taste
Optional for Serving
- guacamole
- sour cream or your favorite dairy-free alternative
- iceberg
- cheese reduced fat for lower fat, full fat for higher fat, or your favorite dairy-free alternative
Instructions
- Combine the shrimp, baking soda, and soy sauce in a bowl and toss to coat evenly. Set aside to marinate for 30 minutes.
- Heat a large nonstick pan over high heat and when hot, add 1/2 tablespoon avocado oil and the mushrooms along with a pinch of salt. Cook until lightly charred and remove to a bowl, do not clean the pan.
- Add the remaining 1/2 tablespoon oil, onion, and bell pepper to the pan. Cook, stirring occasionally until lightly charred and then add the tomato. Cook until soft and little to no liquid remains in the pan. Remove to the bowl with the mushrooms. Do not clean the pan.
- Add the shrimp and cook until opaque on one side and then flip and cook until opaque on the other side, about 2-3 minutes in total. Add back the vegetables,, season with lime juice to taste, and serve with desired sides.
Notes
Protein:Energy Quotient [calories]: 2.82, Protein % of calories: 65.2%
Nutrition
Calories: 280kcal | Carbohydrates: 13g | Protein: 46g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 325mg | Sodium: 1347mg | Potassium: 1115mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1731IU | Vitamin C: 93mg | Calcium: 154mg | Iron: 2mg