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Shrimp Fajita Salad

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


  • Author: Heather Cooan
  • Prep Time: 20 Minutes
  • Cook Time: 3 Minutes
  • Total Time: 23 minutes
  • Yield: 4 Servings 1x
  • Diet: Diabetic

Description

This refreshing shrimp fajita salad is sure to make for an incredible lunch on a hot summer day!


Ingredients

Scale
  • 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
  • 1/4 Head of 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.
  • Category: Mains
  • Method: Saute
  • Cuisine: Mexican

Keywords: shrimp fajita salad