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Shrimp and Veggie Fajitas

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“Adapted from Paula Deen's "Gold Medal Sizzling Fajitas" for a seafood and vegetarian friendly option.”
READY IN:
35mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. In a resealable plastic bag or container, combine the lime juice, minced garlic, cumin, garlic powder, onion powder or Mrs. Dash, hot sauce, salt and pepper. Toss half with onions to coat, and other half with shrimp to marinade in the fridge until ready to cook.
  2. In a large skillet, heat up 2 tablespoons of coconut oil (per batch of veggies cooked) and saute each vegetable separately, until soft.
  3. Wrap tortillas in foil and warm in the oven for 15 minutes, or wrap in paper towels and warm in the microwave for 10 seconds.
  4. Cook shrimp in the skillet with the rest of the coconut oil, one minute on each side.

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