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!
Servings 4 Servings
Calories 244kcal
Ingredients
- 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
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.
Nutrition
Calories: 244kcal | Carbohydrates: 9g | Protein: 31g | Fat: 9g | Fiber: 3g
