Home / Recipes / Gluten Free / Keto Fajita Shrimp Skillet
Keto Fajita Shrimp Skillet
Spicy jumbo shrimp, bright green peppers, seasoned “rice”, fresh avocado, and just enough melted cheese to hold it all together – this skillet is a pleaser at the dinner table. You can bump up this meal by including Carb Manager Keto Taco Shells, Tortillas, or Cloud Bread to fill with the fajita skillet. However, this recipe is enjoyable just as it is with a fork or spoon.Jessica L.
How to Make It
Step 1
Peel and devein your shrimp and toss together in a bowl with the salt, pepper, onion powder, garlic powder, paprika, and red pepper flakes. Set this bowl aside in your refrigerator until Step 5.
Step 2
In a wide pan, toss the cauliflower rice with the salt, pepper, paprika, and onion powder. Cook over high heat until all excess moisture from the rice has evaporated and it turns golden brown.
Step 3
Turn your stove heat to low and stir in the apple cider vinegar and butter. Let the rice cook an additional 1 minute.
Step 4
Use a wooden spoon to move the cauliflower rice to the outer rim of the pan. Pour the olive oil in the center of the pan. Thin-slice the bell pepper and toss the slices in the olive oil over medium heat until the peppers turn bright green and slightly charred.
Step 5
Mix the peppers together with the rice and once more move the ingredients to the outer rim of the pan. Place the seasoned shrimp in the center of the pan. Cook the shrimp for just 2 minutes per side before tossing all the ingredients together in the pan.
Step 6
Reduce the stove heat to low again. Chop the avocado and gently fold this into the pan. Sprinkle the cheese over the ingredients and leave untouched until the cheese melts. Remove from the stove and serve.
Ingredients
- Shrimp Raw – 10 large
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon
- Garlic Powder – ⅛ teaspoon
- Paprika – ¼ teaspoon
- Crushed Red Pepper by Simply Organic – ¼ tsp
- Cauliflower Rice – 1 cup
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Paprika – ¼ teaspoon
- Onion Powder – ⅛ teaspoon
- Apple Cider Vinegar – ½ teaspoon
- Unsalted Butter – ½ tablespoon
- Olive Oil – 1 teaspoon
- Green Bell Pepper – 2-¼ ounce
- Avocado – 2 ounce
- Mexican Blend Cheese – ⅛ cup, grated
