Shrimp Fajitas with Roasted Broccoli
🍤 Dive into a flavor-packed fiesta with our healthy Shrimp Fajitas featuring roasted broccoli! 🥦🌮 Quick, easy, and bursting with vibrant colors and flavors, this recipe is your ticket to a tasty dinner. Whether it's fiesta night or a regular weekday, these Shrimp Fajitas are a delightful blend of health and flavor. Subscribe for more delicious recipes! 🌟🍤🎉
4
Serving size
25
Shrimp
Seafood
Detox
Ingredients
For Fajitas:
Fresh:
1-pound large shrimp, peeled and deveined
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 red onion, sliced
1 jalapeno or serrano pepper, diced
Juice from 1 lime
8 almond flour tortillas (Siete almond flour tortillas recommended) or lettuce wraps
1 avocado, sliced (for topping)
3 tablespoons fresh cilantro, chopped (for topping)
Salsa (for topping)
Greek yogurt (for topping)
Staple:
2 tablespoons avocado oil
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon oregano
2 teaspoons smoked paprika
1/2 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Pinch of cayenne pepper
For Broccoli:
Fresh:
1 large head of broccoli, cut into pieces
Staple:
1 tablespoon avocado oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Wild-caught organic seafood and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Preheat the oven to 450°F.
- If not already done, chop the broccoli into bite-sized even pieces. Evenly arrange the broccoli on a baking sheet, optionally lined with unbleached parchment paper for easy cleanup. Drizzle with 1 tablespoon of avocado oil and season with garlic powder, onion powder, salt, and pepper. Ensure thorough mixing.
- Roast the broccoli until tender, approximately 15 to 20 minutes.
- While the broccoli is roasting, prepare the veggies and shrimp for the fajitas. Slice the red onion and bell pepper into long slices and dice the jalapeno or serrano pepper.
- Evenly arrange the shrimp and veggies on a baking sheet, optionally lined with unbleached parchment paper for easy cleanup.
- Coat everything in avocado oil and season with cumin, chili powder, oregano, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Ensure thorough mixing.
- Bake for 8 to 10 minutes until the shrimp are no longer pink.
- If not already done, slice the lime, avocado, and cilantro.
- Heat the tortillas individually in a dry skillet over medium heat for 1 minute on each side.
- Remove the fajitas and broccoli from the oven and squeeze lime juice over the fajitas.
- Build your fajitas by placing shrimp and veggies on your preferred base, top with cilantro and avocado, add a dollop of Greek yogurt, and finish with a drizzle of salsa. Serve with a side of roasted broccoli.
Total Macros:
Calories: 481.5
Protein: 30.25g (✔️Over 30g)
Carbs: 31.4g
Fat: 30g
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