Easy Lean & Green Lime Shrimp Fajitas With Cauliflower Rice

 

This flavorful, fresh, healthy & delicious
meal is restaurant quality and simple to make! 

Ingredients:

1 pound raw, peeled & de-veined medium shrimp (tails removed)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

1 tablespoon lime zest (zest of one lime)

2 tablespoons lime juice (about 1 lime)

6 cups thinly sliced red, yellow and orange bell peppers**

1 tablespoon avocado oil

Accompaniments/ Garnishes:

3 cups cauliflower rice

4 tablespoons fresh cilantro leaves (optional)

2 lime slices cut in half (optional)

1 avocado sliced (optional)

1 cup (4 ounces) shredded reduced fat jack or mozarrela cheese, finely grated (optional)

Method:

If the shrimp are frozen, place in a collander and run cold water over them. Allow to sit for 10 minutes and then rinse with cold water again. Pat dry and place in a medium bowl. Add the chipotle peppers and sprinkle the spices, lime zest and juice over the shrimp. Stir to coat all of the shrimp and set aside.

Heat the oil in an extra large skillet over medium heat. Add the sliced peppers. Stir and cook for 5 to 10 minutes until peppers are tender, but still crisp. Transfer to a plate.

Add the shrimp and liquid to the skillet. Cook the shrimp for 3 minutes on each side, or just until the shrimp turn pink.

Return the peppers to the skillet with the shrimp. Stir gently for a few minutes until all is heated through.

Serve over cauliflower rice. One serving equals 3/4 cup cauliflower rice and 1/4 of the shrimp and pepper mixture. Add your favorite garnishes such as, avocado slices, shredded cheese, fresh cilantro and/or lime wedges. Makes 4 servings.

**My husband and I do not like green bell peppers, so I use only red, yellow and orange peppers in this dish. If you like, green peppers can be added to the measurement the 6 cups of vegetables.

Each serving without garnishes equals: 1/2 leanest serving, 3 green servings, 3/4 healthy fat serving & 2 1/3 condiments 

Each serving with avocado, cilantro, lime wedge & cheese equals: 1/2 leanest serving, 1/4 lean serving, 3 green servings, 7/8 healthy fat serving & 3 condiments

Nutritional info for 1/4 of shrimp and veggies on top of 3/4 cup cauliflower rice (without garnishes), approximately: 199.25 calories ~ 5.9 grams fat ~ 20 grams carbs ~ 4.1 grams fiber ~ 15.9 grams net carbs ~ 19.75 grams protein

Nutritional info for 1/4 of shrimp and veggies on top of 3/4 cup cauliflower rice with 3/4 ounce of an avocado, 1/4 cup of cheese, 1/2 slice of lime and 1 tablespoon cilantro leaves, approximately: 292.25 calories ~ 11 grams fat ~ 25.8 grams carbs ~ 6.5 grams fiber ~ 19.3 net carbs ~ 27.35 grams protein

I love shrimp fajitas and this Lean & Green meal is one of my favorites!  ❤