Shrimp Fajitas
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Ingredients
- 1 large red or white onion
- 2 garlic cloves
- 4 large bell peppers (possibly mixed colors)
- 1 jalapeno pepper
- 2 Anaheim peppers
- 2 tsp paprika
- 1 lb raw shrimps peeled and deveined
- 1 Tbsp avocado oil
- Salt and pepper as needed
- Cilantro for topping
- Tortillas of choice I used Ezechiel
Ingredients
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Instructions
- Prepare all the veggies first: cut the onion in half and slice it length wise, not too thin. Finely chop the garlic or mince it. Wash, core and slice the pepper length wise, not too thin. Roughly chop the jalapeño and serrano peppers, carefully removing the seeds.
- For the cooking, I recommend using a non-stick pan as it will allow you to cook without adding much liquid at all.
- Once you have all of your veggies ready, you can start cooking: in your frying pan, place onion, garlic & all of the peppers with a good tablespoon of avocado oil and let them cook, frequently stirring as you would want to avoid adding any other liquid. If absolutely necessary, add some white wine but just enough so that the veggies don’t stick to the pan, you don’t want to have a broth forming. Let your veggies cook with lid on and keeping an eye on them.
- Add paprika, salt, pepper: stir and let cook.
- When the veggies are about 5 minutes away from being cooked (not crunchy but not too soft either), add the shrimps, stir again and let cook till the shrimps are done.
- Adjust with salt and pepper then serve on top of tortilla wraps and garnish with a few avocado slices & cilantro.
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