The low carb meal plans are working! I'm down a few more pounds. Now take an extra minute and look at this photo. If you were offered this platter of Gulf shrimp, green/yellow/orange bell peppers, onions, and jalapenos would you feel deprived? I didn't think so. For this meal, Sweet Harold used a Zero Net Carb Tortilla and wrapped his shrimp fajita filling up tight with a little bit of sour cream. He was very happy. I just enjoyed mine like a stir fry and it was delicious. So either way you want to serve, you'll find this one a keeper.
1 T. olive oil
1 large yellow onion, thinly sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
2 jalapenos, seeded and sliced
1 T. chopped garlic
your favorite fajita seasoning blend
1 T. olive oil
1 T. salted butter
1 lb. large Gulf Shrimp (peeled and deveined)
flour tortillas
lime slices
In a large skillet or wok, heat the olive oil over high heat. Add in the onion, bell peppers, and jalapenos. Lower heat to medium-high. Cook for 4 - 5 minutes, stirring constantly.
Stir in the garlic and fajita seasoning. How much you use is up to you. I added a couple of tablespoons. Continue cooking, stirring constantly, for 2 - 3 minutes longer. You want the vegetables to be tender crisp, not mushy or soggy.
Transfer the vegetables to a serving plate or platter.
Increase heat back to high and add the other tablespoon of olive oil and the butter.
Add shrimp and season with the fajita seasoning. Stirring constantly, let the shrimp cook until just opaque.
Transfer the cooked shrimp on top of the vegetables. Serve immediately with lime wedges.
Yummy!
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