Keto Fajita Shrimp Skillet Recipe


A SIZZLIN’ fajita skillet is music to our ears.

Seriously, don’t we all have those memories of second-guessing our restaurant meal choice when we hear a fajita sizzling past our table?

Our Keto Fajita Shrimp Skillet is packed with spicy jumbo shrimp, green peppers, seasoned cauliflower rice, fresh avocado, and mouthwatering melty cheese.

This is a great “one pan” dish that comes together in 25 minutes and can be devoured in a bowl or in your favorite Keto tortilla or taco shells (search for the recipes).

Fajita lovers, what’s your favorite combo? Share in the comments!

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Keto Fajita Shrimp Skillet


10 large Shrimp Raw
⅛ tsp Salt
⅛ tsp Black Pepper, Ground
⅛ tsp Onion Powder
⅛ tsp Garlic Powder
¼ tsp Paprika
¼ tsp Crushed Red Pepper by Simply Organic
1 cup Cauliflower Rice
⅛ tsp Salt
⅛ tsp Black Pepper, Ground
¼ tsp Paprika
⅛ tsp Onion Powder
½ tsp Apple Cider Vinegar
½ tbsp Unsalted Butter
1 tsp Olive Oil
2- ¼ ounce Green Bell Pepper
2 ounce Avocado
⅛ cup, grated Mexican Blend Cheese


1. Peel and devein your shrimp and toss together in a bowl with the salt, pepper, onion powder, garlic powder, paprika, and red pepper flakes. Set this bowl aside in your refrigerator until Step 5.

2. In a wide pan, toss the cauliflower rice with the salt, pepper, paprika, and onion powder. Cook over high heat until all excess moisture from the rice has evaporated and it turns golden brown.

3. Turn your stove heat to low and stir in the apple cider vinegar and butter. Let the rice cook an additional 1 minute.

4. Use a wooden spoon to move the cauliflower rice to the outer rim of the pan. Pour the olive oil in the center of the pan. Thin-slice the bell pepper and toss the slices in the olive oil over medium heat until the peppers turn bright green and slightly charred.

5. Mix the peppers together with the rice and once more move the ingredients to the outer rim of the pan. Place the seasoned shrimp in the center of the pan. Cook the shrimp for just 2 minutes per side before tossing all the ingredients together in the pan.

6. Reduce the stove heat to low again. Chop the avocado and gently fold this into the pan. Sprinkle the cheese over the ingredients and leave untouched until the cheese melts. Remove from the stove and serve.