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Shrimp Fajita Salad

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

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


  • 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


  • 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.


Calories: 244kcal | Carbohydrates: 9g | Protein: 31g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 357mg | Sodium: 1410mg | Potassium: 444mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2465IU | Vitamin C: 99mg | Calcium: 244mg | Iron: 4mg