No need to go out when all you need is one pan and 30 minutes for easy Shrimp Fajitas! Serve with white rice or cauliflower rice, lettuce, tomato, avocado, and tortillas or lettuce cups for the perfect easy dinner recipe. Naturally gluten free, paleo, and Whole30 approved!
In a large skillet or cast iron over medium heat, add 1 tablespoon avocado oil and let it get hot. Add onion and sauté for 5-7 minutes, stirring occasionally, until softened and slightly browned. Add peppers and sauté for another 5 minutes, stirring occasionally. Add 1/2 tablespoon taco seasoning and mix to combine.
Add in mushrooms and sauté for another 2-3 minutes. Push veggies to one side of the pan to make room for the shrimp. Add remaining 1/2 tablespoon avocado oil, shrimp, and the remaining taco seasoning. Cook for 3-5 minutes, flipping halfway through until pink and cooked through. I like to add half the taco seasoning to one side of the shrinmp, flip, and then add the rest. Mix everything together, add 1 tablespoon lime juice, and mix again. Top with fresh cilantro and serve with sides of your choice.
To make shrimp fajita bowls, fill a bowl with chopped lettuce (or greens of choice), add in your shrimp fajitas, top it with some of the toppings above, and using salsa as a dressing. This way works great for leftovers too (if you have any!).