Ingredients

The following ingredients have 4 Servings
  • 1 pound large white shrimp, peeled and deveined, and tails removed (if desired)
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 tablespoons avocado oil, divided
  • 1 medium yellow onion, sliced
  • 1 tablespoon garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 2 tablespoons lime juice, freshly squeezed (juice from 1 lime)
  • 1/4 cup fresh cilantro, finely chopped
  • 8 tortillas, corn or flour (optional, for serving)

Instruction

  • In a medium mixing bowl or ziploc bag, add shrimp, chili powder, cumin, paprika, garlic powder, and oregano. Mix well until evenly coated, and set aside.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, and bell peppers and cook until soft, about 3-5 minutes.
  • Add the seasoned shrimp and the remaining 1 tablespoon oil. Stir well and cook until the shrimp turn pink and is cooked through on both sides, about 4-5 minutes. Season with salt and pepper to taste.
  • Stir in lime juice and cilantro, and mix well to combine.
  • Serve immediately with tortillas or rice, if desired.