| 15 | 22 | 484 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 12 min | 4 |
| 681 gm | Shrimp, cooked, frozen (peeled and deveined) |
| 1 medium pepper(s) | Yellow bell pepper (sliced thin) |
| 1 medium pepper(s) | Red bell pepper (sliced thin) |
| 1 medium pepper(s) | Orange bell pepper (sliced thin) |
| 1 small | Red onion (sliced thin) |
| 1 1/2 tbsp | Extra virgin olive oil |
| 1 tsp | Sea salt, fine |
| 1 dash | Black pepper (freshly ground) |
| 2 tsp | Chili powder |
| 1/2 tsp | Garlic powder |
| 1/2 tsp | Onion powder |
| 1/2 tsp | Cumin (ground) |
| 1/2 tsp | Paprika, smoked |
| 1 slice | Lime (wedge) |
| 8 medium tortilla(s) | Tortilla, gluten-free (warmed) |
Preheat oven to 450 degrees.
In a large bowl, toss to combine onion, bell peppers, shrimp, olive oil, salt and pepper and all other spices.
Spread mixture on baking sheet lined with parchment paper.
Cook at 450 degrees for about 10 minutes.
Turn oven to broil and cook for an additional 2 minutes until shrimp is cooked through.
Squeeze juice from fresh lime over fajita mixture.
Serve in warm tortillas.
Top with fresh cilantro, if you prefer.
| Meat | 2.3 |
| Vegetables | 1.3 |
