Fajita Shrimp with Guacamole
Tender spiced shrimp sautéed with bell peppers and onions, served over shredded cabbage with fresh mashed guacamole.
- Prep: 10 min
- Cook: 12 min
- Total: 22 min
- Servings: 1
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $8.36/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- High-Fiber
- High-Protein
- Low-Carb
- Low-Saturated-Fat
- Paleo
- Whole30
- Soy-Free
Tags
- sauté
- quick
- healthy
- spicy
- fresh
Ingredients
- 8 ounce shrimp (peeled, deveined, tails removed)
- 1 green bell pepper (sliced into strips)
- 0.5 yellow onion (sliced)
- 1.5 cup green cabbage (shredded)
- 0.5 avocado
- 1 tablespoon olive oil
- 1 tablespoon lime juice (freshly squeezed)
- 0.5 teaspoon chili powder
- 0.25 teaspoon ground cumin
- 0.125 teaspoon salt
- 2 tablespoon fresh cilantro (chopped)
Instructions
- In a bowl, toss the peeled shrimp with chili powder, ground cumin, half of the salt, and 1/2 tablespoon of the olive oil.
- In a small bowl, mash the avocado with fresh lime juice, chopped fresh cilantro, and the remaining salt to make fresh guacamole.
- Heat the remaining 1/2 tablespoon of olive oil in a large skillet over high heat. Add the sliced bell pepper and yellow onion; sauté for 4 to 5 minutes until tender-crisp with charred edges.
- Push the vegetables to the side of the skillet and add the seasoned shrimp. Cook for 2 to 3 minutes, turning once, until the shrimp turn pink, opaque, and firm to the touch.
- Line a serving bowl with shredded green cabbage, top with the sizzling fajita shrimp, peppers, and onions, and spoon the fresh guacamole alongside.
Nutrition (per serving)
- Calories: 533
- Protein: 48 g
- Carbohydrates: 30.7 g
- Fat: 29.7 g
- Fiber: 11.1 g
- Sodium: 627 mg
- Saturated Fat: 4.7 g
- Sugar: 12.1 g
- Cholesterol: 320 mg