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    Home » Recipes » Dairy-Free (DF)

    Shrimp Fajita Salad (Keto, Paleo, Whole30, Vegetarian)

    Published: Aug 31, 2020 · Modified: Sep 8, 2023 by Heather Cooan, MBA, NTP, FDN-P, ONC · This post may contain affiliate links.

    Jump to Recipe Share by Email
    Shrimp Fajita Salad (Keto, Paleo, Whole30, Vegetarian)

    Yum! Check out this shrimp fajita salad recipe!

    I love to read and develop recipes, I'm always surfing the internet looking at recipe sites and blogs and saving recipes to try later. I also watch a lot of cooking shows and always take notes. Everything is an inspiration for a new kitchen experiment!

    Most of the time I find recipes that are not low carb, gluten-free, grain-free, sugar-free, dairy-free...but I can make them that way. This is one of those recipes. I stumbled across a beautiful looking recipe for shrimp fajitas on a great blog that I frequent and decided that they looked so scrumptious I had to try to make them "Heather safe".

    Shop Non-Toxic Skillets on Amazon! (AFFILIATE LINKS)

    I succeeded by ditching the tortillas and making this into a salad. Perfect for topping with whatever you want. This made for the most delightful summer lunch! So light and refreshing, but still full of flavor and quite filling.

    I think this would be great with any kind of marinated protein. I could definitely get into a chicken or steak version.

    You can also add more heat if you like it spicy. Just add some chili flakes or your favorite hot sauce.

    I didn't even think to make some fresh guacamole or salsa when I made this, but I think that would also be a great addition!

    I hope you try this shrimp fajita salad recipe! If you do, please come back and let me know what you think.

    Recipe

    Shrimp Fajita Salad

    Shrimp Fajita Salad (Keto, Paleo, Whole30, Vegetarian)

    Heather Cooan
    This refreshing shrimp fajita salad is sure to make for an incredible lunch on a hot summer day!
    5 from 1 vote
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    Prep Time 20 minutes mins
    Cook Time 3 minutes mins
    Total Time 23 minutes mins
    Course Mains
    Cuisine Mexican
    Servings 4 Servings
    Calories 244 kcal

    Ingredients
      

    • 1 ¼ lb Medium Raw Shrimp peeled and deveined
    • ½ Teaspoon Salt
    • ½ Teaspoon Ground Cumin
    • ½ Teaspoon Chile Powder
    • ½ Teaspoon Oregano
    • ¼ Teaspoon Garlic Powder
    • 1 Lemon or Lime juiced
    • ¼ Head Iceberg Lettuce
    • 2 Tablespoons Coconut Oil
    • 6 Green Onions sliced
    • 2 Red Bell Peppers sliced
    • 8 Cherry Tomatoes halved
    • Fresh Cilantro and Broccoli Sprouts optional

    Instructions
     

    • In a large bowl or zip lock bag combine shrimp, salt, cumin, chile powder, oregano, garlic powder, and lemon or lime juice. Mix well and toss shrimp to coat. Place into the refrigerator and let marinate for 10 minutes.
    • In a large skillet heat coconut oil. Add shrimp with the marinade and cook while stirring for 3 minutes or until the shrimp are pink.
    • Spoon shrimp and onto a bed of chopped iceberg lettuce, bell peppers, and tomatoes. Top with cilantro, broccoli sprouts, and green onions.

    Nutrition

    Calories: 244kcalCarbohydrates: 9gProtein: 31gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 357mgSodium: 1410mgPotassium: 444mgFiber: 3gSugar: 5gVitamin A: 2465IUVitamin C: 99mgCalcium: 244mgIron: 4mg
    Did You Make this Recipe?I'd love to see how it came out. Mention @HeatherCooan or tag #heathercooan!

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    Heather Cooan - Nutrition Consulting, Counseling, and Education

    Hi, I'm Heather! I’m a Functional Oncology Nutritionist helping women suffering from cancer and autoimmunity take control of their care and recover their health through education, data-driven nutritional therapy, and strategic environmental and lifestyle design.

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