Fajita seasoning (makes extra- about 2-3 times worth):
2tablespoonschili powder
2teaspoonssea salt
2teaspoonspaprika
2teaspoonscoconut sugar
1teaspoongarlic powder
1teaspooncumin
Fresh Pico De Gallo:
1pintbaby tomatoes, sliced in half
1/2red onion, diced
Juice of 1lime
1avocado, sliced (optional)
A few tablespoons of fresh cilantro
Other Potential Add-Ons You May Want:
tortillas
shredded mexican cheese
guacamole
sour cream
Instructions
Saute sliced onions and peppers in a large saute pan over medium heat. Add in olive oil and saute onions first. After a few minutes, add in peppers. Continue to saute for about 10-15 minutes, until onions and peppers are lightly browned.
When done, remove onions and peppers from pan and place in a serving platter or bowl. Add in a teaspoon of fajita seasoning, stir, and set aside.
Meanwhile, marinate the shrimp. Place lime juice, olive oil, fajita seasoning, and garlic in a large bowl (large enough to hold all the shrimp). Add in shrimp and toss shrimp in marinade. Let sit in marinade for 15 minutes at room temperature.
While shrimp is marinating, make pico de gallo. Add all ingredients in a medium bowl and toss. Season with salt and pepper. Set aside.
Saute shrimp in same large saute pan that you sauted the onions and peppers in (for less cleaning). Heat pan over medium heat and drizzle in olive oil to generously coat bottom of pan. Add in shrimp- the shrimp should not stack on each other! If they do, do the shrimp in multiple batches. Saute shrimp on one side until opaque and pink, about 3 minutes. Flip to finish cooking on other side, about another 3 minutes. Serve immediately.