Saturday, March 22, 2014

Shrimp Fajitas (AIP, Paleo, Grain free, Dairy Free, Gluten Free, Corn Free, Nightshade Free)

I have missed Mexican restaurants while being on our healing diets. We used to often have a Mexican night at home too on the weekends and it was always so much fun. But now we don't eat beans, corn, tomatoes, peppers or dairy so that's pretty much it, right? In my cravings last night I took what we had at hand and with the help of guacamole made it resemble a Mexican meal. This dish is not really Mexican but it has a little bit of that feeling!

Shrimp Pineapple Fajitas

1 pound uncooked peeled shrimp
2 zucchinis
1/2 pineapple (I used the other half for pineapple dessert)
Coconut oil
Mushrooms
Salt
A piece of fresh ginger
Paleo coconut wraps (I use these)

Paleo Guacamole

Coconut kefir (it can sometimes become sour cream consistency or thicker if you let it sit in the fridge for a while)
  1. Cut everything in bite sized pieces.
  2. Heat a tablespoon or so of coconut oil in a frying pan (cast iron is a must especially in this recipe!). Start by frying the pineapples and ginger. When they have some brown color, move them to another dish.
  3. Add another tablespoon of coconut oil and add the chopped zucchinis in the pan. Fry them until almost soft and add the uncooked peeled shrimp. Fry until the shrimp is ready which takes only a few minutes. Add salt to taste. Don't overcook the shrimp. It is pretty much done when it has turned red but check of course first before serving.
  4. Bring all food to the table and everyone can make their own wraps with guacamole and some solidified coconut kefir if you wish.


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