Fajita Shrimp Skewers

John desperately wants these as actual fajitas, but I don’t often cook something I’m not excited about eating and that’s just WAY too much oniony, bell peppery stuff for me.

These were scrumptious!

My kid wasn’t here for dinner, so it was all about the cilantro tonite!

Served w/ avocado ranch chopped salad, crescent rolls and my Garlic Herb Buttered Summer Squash.

Fajita Shrimp Skewers Recipe

Ingredients

• 1 lb large shrimp, peeled & deveined w/ tail off
• 1/4 cup extra virgin olive oil (EVOO) + 1 Tbsp for pan-searing option
• 2 Tbsp lime juice
• 1 Tbsp seasoned rice vinegar
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/8 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp minced garlic
• 1/4 tsp pink Himalayan salt
• 1/8 tsp ground black pepper
• 1 Tbsp chopped cilantro leaves (sub 1 tsp ground coriander when preparing for those who don’t do cilantro )

BBQ Directions

1. In a gallon-size Ziploc bag, toss 1 lb deveined/tail off shrimp with 1/4 cup EVOO, 2 Tbsp lime juice 1 Tbsp seasoned rice vinegar, 1 tsp chili powder, 1/2 tsp ground cumin, 1/8 tsp smoked paprika, 1 tsp garlic powder, 1 tsp minced garlic, 1/4 tsp pink Himalayan salt, 1/8 tsp ground black pepper, and 1 Tbsp chopped cilantro leaves (or 1 tsp ground coriander) – then set in fridge to marinate for 15 – 30mins.
2. Heat BBQ grill to medium heat.
3. Thread 1 lb marinated shrimp onto skewers.
4. Grill skewered shrimp on both sides for about 6 – 8 mins total, until shrimp is opaque and fully cooked.

Pan-Sear Directions

1. In a gallon-size Ziplock bag, toss 1 lb deveined/tail off shrimp with 1/4 cup EVOO, 2 Tbsp lime juice 1 Tbsp seasoned rice vinegar, 1 tsp chili powder, 1/2 tsp ground cumin, 1/8 tsp smoked paprika, 1 tsp garlic powder, 1 tsp minced garlic, 1/4 tsp pink Himalayan salt, 1/8 tsp ground black pepper, and 1 Tbsp chopped cilantro leaves (or 1 tsp ground coriander) – then set in fridge to marinate for 15 – 30 mins.
2. Heat 1 Tbsp EVOO (this is in addition to EVOO called for in ingredients) in large skillet over high heat on stovetop, until smoking.
3. Add marinated shrimp to pan, in single layer, and cook until edges turn pink (about 1 min).
4. Stir/flip shrimp and cook for about 30 secs more, until all shrimp is opaque except for the centers.
5. Cover skillet, and let shrimp stand for 1 min, until cooked through.

NOTE: Some of the below Nutrition Facts numbers are elevated as all marinade is included in the data, when – in reality – you won’t be consuming most of the marinade.

Nutrition Facts
Servings: 4
Amount per serving
Calories	470
% Daily Value*
Total Fat 22.1g	28%
Saturated Fat 3.8g	19%
Cholesterol 537mg	179%
Sodium 830mg	36%
Total Carbohydrate 7.3g	3%
Dietary Fiber 1.1g	4%
Total Sugars 1.7g
Protein 58.9g
Vitamin D 0mcg	0%
Calcium 254mg	20%
Iron 2mg	9%
Potassium 591mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#HighProtein #Keto #LowCarb #LowFat #Whole30 #BBQ