These shrimp fajitas are my ‘go to’ meal for busy weeknights! I pre make my cassava tortillas and once I already have them on hand, making these shrimp fajitas are a breeze! You can also get Siete brand grain free cassava tortillas or Siete brand grain free almond flour tortillas!
What makes these shrimp fajitas so delicious is the Taco / Fajita seasoning mix from Primal Palate!
This is a perfect blend of all the spices that I love in my fajitas – Chipotle Chili Powder, Pink Himalayan Salt, Paprika, Black Pepper, Cumin and Garlic! And it does not contain any sugar or added colors or preservatives.
I used the same seasoning to make dairy free chipotle sour cream too and that took these shrimp fajitas over the top!
This is a great recipe for summer when you can grill the shrimp outdoors and make fajitas for all your friends and family!
What are the steps to make Grain Free Shrimp Fajitas?
- Make homemade cassava tortillas or buy store bought Siete brand grain free cassava tortillas or Siete brand grain free almond flour tortillas!
- Marinate shrimp with Taco Bell/ Fajita seasoning mix.
- Make a quick pickled cabbage using fresh cabbage, sea salt and apple cider vinegar.
- Chop lettuce, red onions, tomatoes, avocado
- Make dairy free chipotle sour cream using coconut yogurt, lime and taco seasoning
- Grill / pan fry the marinated shrimp
- Arrange all the fajita ingredients and make your own shrimp tacos!
- About 18-20 Jumbo shrimp, deshelled and de-veined, thawed to room temperature
- 1 and ½ Tbsp Primal Palate Taco and Fajita Seasoning mix
- 1 Tbsp extra virgin olive oil or avocado oil
- 1 cup coconut yogurt (I use So delicious brand) or any non dairy yogurt
- ½ tbsp of Primal Palate Taco and Fajita Seasoning mix
- 1 tsp lime juice
- ½ cup finely shredded purple cabbage
- 1 tbsp apple cider vinegar
- 1 tbsp rice vinegar
- ½ tsp Himalayan pink salt
- 1 tsp extra virgin olive oil
- 6 grain free tortillas (homemade or store-bought)
- 2 cups shredded lettuce
- ½ cup finely sliced red onions
- 1 avocado, sliced
- 1 plum tomato, finely chopped
- Take the shrimp in a mixing bowl. Add the seasoning and the olive oil. Stir to mix and leave aside for 10-15 mins,
- Strain the coconut (or non dairy yogurt) using a fine mesh strainer (or a muslin cloth) for about 15 mins. Then add the strained yogurt to a bowl and add the seasoning mix and lime juice. Using a whisk, whip it to get a creamy consistency. Keep aside or in the refrigerator.
- Mix all the ingredients for the pickled cabbage in a small mixing bowl and keep aside for 10-15 mins.
- Heat a cast iron grill or a cast iron pan until hot. Then brush with a little bit of oil or butter. Place the shrimp and let cook on medium heat for 3 minutes. then flip them and cook for another 2 mins. Transfer to a dish. Repeat this process until all the shrimp are cooked.
- For serving the fajitas, lightly warm the tortillas and serve with the freshly grilled shrimp and the rest of the ingredients!
