Cajun Shrimp Fajita Pan
A low-carb Cajun Shrimp Fajita Pan with a spicy twist. This keto and paleo skillet meal includes creamy avocado chunks and tangy lime. And, it's ready in under 30 minutes.
Servings: 2 people
Calories: 706kcal
Equipment
- Pan or Skillet
Ingredients
- 500 g fresh large prawns
- 1-2 tablespoon of butter
- ¼-1/2 teaspoon of Cajun seasoning
- Salt to taste
- Cayenne pepper to taste
- Paprika to taste
- ¼ teaspoon of onion powder
- ¼ teaspoon of cumin powder
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 avocado
- 1 lime
- A splash of olive oil
Instructions
- Remove the shell from each prawn and devein. Melt butter in a large pan on a low/medium heat then add the prawns to the pan. Season with salt, Cajun seasoning and cayenne pepper and cook on each side for 3-5 minutes (or until done).
- Once the prawns are cooked, remove them from the heat and add them to a plate. Pour a splash of oil into the same pan and add the peppers. Season with salt, paprika, onion powder and cumin. Cook for 4-7 minutes (or until soft) and stir from time to time.
- Meanwhile, chop up the avocado, lime and get ready to plate up! Serve with tortillas or rice.
Video
Notes
- For a stronger onion flavor, cook the Cajun shrimp fajita pan with fresh, diced onions instead of onion seasoning.
- I use fresh large prawns in this recipe. However, feel free to use frozen prawns instead. If you are using frozen prawns, soak them in water to thaw before cooking.
Nutrition
Serving: 502g | Calories: 706kcal | Carbohydrates: 33.28g | Protein: 5.61g | Fat: 66.28g | Saturated Fat: 14.749g | Polyunsaturated Fat: 5.866g | Monounsaturated Fat: 42.45g | Trans Fat: 0.475g | Cholesterol: 31mg | Sodium: 1991mg | Potassium: 711mg | Fiber: 13.4g | Sugar: 4.02g | Vitamin A: 2399IU | Vitamin C: 321.1mg | Calcium: 255mg | Iron: 10.08mg