Skillet Shrimp Fajitas with Almond Flour Tortillas

Updated at: Thu, 17 Aug 2023 05:10:30 GMT

Step 1

In a small bowl, add all of the fajita seasonings and mix until fully combined. Set aside.

Step 2

If your shrimp are not already defrosted, quickly defrost them by letting them soak in cool water for about 10 minutes. Then, rinse and drain with cool water. Transfer shrimp to a mixing bowl. Add about 3/4 of the fajita seasoning to the shrimp and the juice from 1 lime. Mix until all of the shrimp are coated with the seasoning. Cover bowl with foil or saran wrap and place in fridge to marinate for a few minutes.

Step 3

Slice up the onion and bell peppers.

Step 4

Add 1 Tbsp of oil to a skillet over medium heat. Add the sliced onion and bell peppers to the skillet. Saute until onions are translucent and soft. Add the remaining fajita seasoning and toss to combine. Transfer this mixture to a bowl.

Step 5

In the same skillet, add 1 Tbsp of oil along with the shrimp. Cook the shrimp 2-3 minutes on each side and then transfer to a bowl or plate. After cooking all of the shrimp, drain most of liquid in the skillet (leave just enough to coat the bottom of the skillet… about 1 tbsp worth). Place the skillet back on the stovetop and add in the cooked onion/bell pepper mixture and the cooked shrimp. Add the juice from one lime (optional). Toss to combine everything and saute for two more minutes.

Step 6

When ready to serve, add one portion of this mixture to each meal prep container (5 servings total). Top each serving with fresh cilantro and 1/4 of an avocado.

Step 7

STORAGE: This mixture will store in a really cold fridge for up to 4-5 days and in the freezer for up to 1 month.

Step 8

In a mixing bowl, add all ingredients (except the water). Whisk until fully combined.

Step 9

Slowly pour in the water while whisking. You want the consistency to be quite thin (like crepes). I ended up using about 1 1/4 C. of water. Whisk until everything is fully combined and there are no lumps.

Step 10

Heat a non-stick pan or griddle over low-medium heat. Once the pan is hot, pour in 1/8 C. (half of 1/4 Cup) while tilting the pan to form the mixture into a thin circular shape (see video above for a visual). Cook for about 3-4 minutes or until the bottom is firm enough to flip and then continue cooking the other side for another 3-4 minutes. Continue flipping cooking 30 seconds on each side until the wrap is slightly rough feeling on the outside (not too rough though). Then, transfer to a paper towel to cool. Continue this process until all of the mixture is gone. This should yield you about 10 mini wraps. Let the wraps cool completely.

Step 11

STORAGE: After they’ve cooled completely, I like to stack these wraps and then wrap with saran wrap and store in the fridge for up to 5 days. You can also store them in the freezer for up to one month.

Step 12

HEATING: You can eat these at room temperature or pop them in the microwave for 10 seconds. You can also heat them on a warm skillet for a few seconds.

↑Support creators by visiting their site 😊

0 liked

0 disliked