Stephanie Sullivan: Recipe

July 07, 2024

INGREDIENTS:

2 medium onions, sliced
2 red bell peppers, sliced
1 tablespoon olive oil
1/2 teaspoon kosher salt and fresh black pepper, to taste

FOR THE SHRIMP:

1 1/2 pounds shrimp, cleaned and deveined (weigh them after you peel them)
1 teaspoon olive oil
2 cloves garlic, chopped
1/4 teaspoon salt and fresh black pepper, to taste
1/8 teaspoon chipotle chile powder
1 lime
1/3 cup cilantro, chopped
8 low-carb tortillas
avocados, guacamole, and sour cream (optional)

DIRECTIONS: Heat the oil in a cast iron skillet on medium-low heat. Add the onions, peppers, salt and pepper. Toss well to coat and cover. Cook, stirring occasionally until onions are caramelized, about 15 to 20 minutes. Meanwhile, season the shrimp with chipotle chile powder, salt, and pepper. While the onions are cooking, heat a large skillet on high heat. Add oil. When the oil is hot add the garlic and shrimp and cook for about 2 minutes on each side until cooked through. Remove from heat. Add juice from the lime and cilantro. Toss well. Combine with the cooked onions and peppers and serve with tortillas.

NUTRITION INFO: 2 fajitas, Calories: 357 kcal, Carbohydrates: 40 g, Protein: 46 g, Fat: 9.5 g, Saturated Fat: 1 g, Cholesterol: 274 mg, Sodium: 831.5 mg, Fiber: 19 g, Sugar: 11 g

(Recipe and photo courtesy of Skinnytaste)