Easy Low Carb Chipotle & Lime Shrimp With Cauliflower Rice (Keto & Paleo)

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

Ingredients:

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

1 tablespoon chopped chipotle peppers in adobo sauce

1/4 to 1/2 teaspoon salt

1/4 to 1/2 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**

2 teaspoons avocado oil

2 teaspoons butter

Accompaniments/ Garnishes:

2 cups cauliflower rice

fresh cilantro leaves (optional)

lime wedges (optional)

1 avocado sliced (optional)

1 roma tomato sliced (optional)

guacamole (optional)

1/2 - 1 cup salsa (optional)

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

1/2 cup sour cream sour cream (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.

Heat the butter in the skillet. 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. Add your favorite garnishes such as, avocado slices, tomato slices, shredded cheese, guacamole, salsa, sour cream, 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.

Nutritional info for 1/4 of shrimp and veggies on top of 1/2 cup cauliflower rice (without garnishes), approximately: 196 calories ~ 6 grams fat ~ 19.2 grams carbs ~ 3.7 grams fiber ~ 15.5 grams net carbs ~ 18.7 grams protein

Nutritional info for 1/4 of shrimp and veggies on top of 1/2 cup cauliflower rice with 1/4 of an avocado, 1/4 of a tomato, 1/4 cup of cheese and 2 tablespoons sour cream, approximately: 476 calories ~ 29.3 grams fat ~ 30 grams carbs ~ 8.2 grams fiber ~ 21.8 net carbs ~ 28.4 grams protein

I love shrimp fajitas and this meal reminds me of  my favorite restaurant version, at "Chilitos",  for a fraction of the price!  ❤