These shrimp fajitas are loaded with flavor and are so easy to make!
Toss garlic powder, onion powder, oregano, chili powder, cumin, and salt with shrimp in a bowl.
Heat 1 1/2 tbsp oil in cast iron skillet. When smoking add peppers and onions. Cook until they are starting to be charred in spots and softened, about 5 minutes. Transfer to plate.
Add remaining 1/2 tbsp oil. Add shrimp and cook until just pink and opaque, about 2-3 minutes on each side. Return peppers and onions to pan and stir.
Wine pairings (no wine on Whole30)
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
You can go with either red or white with Mexican food, especially those that are fresh and crisp. I like:
- Sauvignon Blanc, like 2019 Adelante Sauvignon Blanc from Chile
- Pinot Grigio, like 2018 Che Fico Pinot Grigio from DOC delle Venezie, Italy
- Pinot Noir, like 2017 Conte de la Terre Pinot Noir from Willamette Valley, Oregon