This great dish is modified from a yummy recipe I saw online from Alyssa Rivers the blogger behind The Recipe Critic. It’s a tasty dish for anyone but also packed with great spices to add flavor (in case your sniffer is not smelling as well as it used to), colorful vegetables and healthy fats. Best of all you don’t have to eat different than your guests because this is wonderfully healthy for everyone.
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Serves: 4
INGREDIENTS
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium sized onion, sliced
- Optional toppings: avocado, chopped cilantro, lime.
INSTRUCTIONS
- In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder,
and salt and pepper. Set aside. - In a medium sized skillet over medium high heat, add 1 tablespoon olive oil, bell peppers,
and onion. Sauté until tender about 5-7 minutes. Slide to the side of the skillet - Add 1 tablespoon olive oil and shrimp and cook for 2-3 minutes or until no longer pink.
- Serve with gluten-free tortillas with optional toppings. Corn tortillas are naturally gluten-free
unless additives are used, check the ingredients. You can also find gluten-free flour tortillas
too.
Enjoy!