This recipe always feels like a special treat! Once you get the veggies chopped, it cooks up quickly.
Experiment with your favorite toppings - and also with the protein of your choice. Try chicken or tofu for variety.
If you don’t want to serve rice or quinoa, try cauliflower rice. To make: pulse cauliflower florets in a food processor with 1 Tbsp. of water, until it is the consistency of rice, and then steam.
Serves 4.
Ingredients:
Fajitas
¾ tsp each: chili powder, garlic powder, cumin, paprika (or 1 Tbsp. of your favorite taco seasoning)
2 Tbsp olive oil, divided
4 medium bell peppers, cut into strips
1 onion, sliced
2 cups (200 grams) sliced mushrooms
1 pound (450 grams) shrimp, peeled and deveined
1 Tbsp lime juice
Shrimp Bowls
Fresh lettuce
Chopped tomatoes
Avocado slices
Lime slices
Optional - cooked brown rice, black beans, or quinoa
Directions:
Combine spices in a small bowl and set aside.
In a large skillet over medium heat, heat 1 Tbsp olive oil. Saute the onion for 6 - 8 minutes, until translucent. Add the peppers and continue sauteing for another 5 minutes, until softened.
Sprinkle half of the spice blend over the vegetables in the skillet, stirring well to combine. Add the mushrooms and saute for another 3 - 4 minutes, until they start to soften.
Move the veggies to the outside of the skillet, making a “well” in the middle for the shrimp. Add the olive oil, shrimp, and the remaining spice blend and saute for about 5 minutes, flipping the shrimpo halfway through so they cook on both sides.
Remove from the heat.
Assemble your bowls with your favorite fixings: Make a “bed” of lettuce and optional rice or beans, top with fajita mix, and add tomatoes, avocado slices and additional lime, if desired.
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva from Fudio from Getty Images