Ingredients

The following ingredients have 8 Servings
  • 1.1 pounds Fresh Shrimp (about 500 grams)
  • 1 large Yellow Bell Pepper (thinly sliced)
  • 1 medium Green Bell Pepper (thinly sliced)
  • 2 small Red Bell Peppers (thinly sliced)
  • 1 small Bell Pepper (thinly sliced)
  • 2 medium Red Onion (thinly sliced)
  • 3 Jalapeño (thinly sliced)
  • 3/4 cup celery stalks (finely chopped )
  • 3 medium Lime (or Green Lemon, extract juice)
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Spanish Paprika
  • 1/4 teaspoon Ground Cumin
  • 1/3 cup Olive Oil
  • Salt & Ground Black Pepper (to taste)
  • Low Carb Tortillas
  • Sour Cream
  • Avocado
  • Fresh cilantro (for garnish)

Instruction

  • Wash shrimp thoroughly with ice cold water. Remove shell, head and devein. Keep tails intact if desired. Pat dry with paper towel. Set aside.
  • In a bowl, whisk together olive oil, lime or green lemon juice, garlic powder, chili powder, Spanish paprika, cumin, salt and black pepper. 
  • Divide marinade for bell pepper slices and shrimp. Drizzle half of the mixture over shrimp. Marinate shrimp for at least 15 minutes.
  • In a sheet pan, spread bell pepper slices, jalapeño, celery and half of red onions then drizzle marinade. Bake in a preheated oven at 400°F for 5 minutes.
  • In the same sheet pan, add shrimp and toss in the remaining red onions. Bake for 5 to 8 minutes. Keep watch as you don’t want to overcook the shrimp.
  • To save time and energy, place tortilla over a wire rack and place in the broiler area in the same oven with the shrimp.
  • Serve immediately with low carb tortilla, avocados on the side and drizzled with sour cream.