Today’s recipe is so flavorful and delicious, you can serve it to your friends who aren’t paleo and they won’t miss a thing. I’ll present you with two variations. I made my boyfriend shrimp fajitas (which I will base today’s recipe on), but I made myself chicken fajitas since I’m not a big fan of seafood. To round at the dish I made a simple cauliflower dish to imitate Mexican rice. Top with sliced avocado, guacamole, pico de gallo (or all three) and you have a delectable dinner. The cauliflower dish takes longer, so if you’re going to have to two together, begin prep for the cauliflower before you start cooking the shrimp. Enjoy!!
Shrimp Fajitas (I’m guessing this makes about 4-6 servings)
A little of your fat of choice
2.5 lbs of shrimp (peeled and deveined)
1 onion (I used a red onion), sliced
1 bell pepper (I used green), sliced
Green onion, chopped
2 cloves of garlic, minced
Juice from a lemon, or lime (I used a little bit of both)
Seasonings to taste: granulated onion, lemon pepper, salt, pepper, and menudo or pozole seasonings (This is an ingredient that is readily available at Latin markets. They contain a combination of dried oregano, garlic, citrus peel and chile flakes. Certain varieties–like those at Sprouts–contain sugar. Read the ingredients. Those at Latin markets don’t generally have sugar).
If your shrimp is frozen, let it thaw. Either way, rinse. In a large bowl (big enough to toss your shrimp), mix all of your seasonings then toss with your shrimp. Allow to sit while you prepare the rest of your veggies.
Slice your onions and bell peppers, chop your green onion and cilantro, and mince your garlic. Set aside half of your green onion, cilantro and garlic for the cauliflower “rice” (recipe to follow).
In a large pan (I used a wok), heat your fat of choice over medium, then add the onions, bell pepper and garlic. Once your veggies have softened a little, add your shrimp that you have allowed to sit in the seasonings. Squeeze in a little bit of the juice of a lemon or lime (or both). Once all the shrimp turns pink, remove from the heat. Add more seasonings to taste.
Mexican Style Cauliflower “Rice”
I head of cauliflower
1 can/jar of diced tomatoes (drain excess liquid)
1 can/jar of tomato sauce
Seasonings to taste: Menudo or pozole seasoning, salt and pepper
To prep your cauliflower, rinse, then cut into florets. Dump your cauliflower into a medium saucepan (with a lid). Add a couple inches of water and heat. Boil/steam the cauliflower until it is soft. Once it’s soft, drain off all the excess liquid. Using a potato masher, break the cauliflower down until it “rices.” Add the cilantro, green onion, and garlic you reserved (above) to the mix in addition to the diced tomatoes and the tomato sauce. Reheat while checking for seasonings. Once you have achieved your desired taste, serve the cauliflower “rice” with a little bit of your fajita mixture on top.
Variations: You can substitute any other meat for the shrimp. I used chicken breast. Just adjust your cooking time. Fajitas are just like stir fry. Add as many different kinds of veggies as you’d like. Almost any veggie you have on hand would work in this dish.