Ingredients
Equipment
Method
Make Fajita Seasoning
- Make fajita seasoning by combining 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp Monkfruit sweetener, 1/2 tsp garlic powder, 1/2 tsp onion powder and mixing well.2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp Monkfruit sweetener, 1/2 tsp garlic powder, 1/2 tsp onion powder
Prep Shrimp and Vegetables
- Peel and devein the shrimp.1 1/2 lb jumbo shrimp
- Toss 1 tbsp fajita seasoning with Shrimp and set aside.
- Remove the stem and seeds of bell peppers and thinly slice.2 red/yellow/orange bell peppers
- Peel away the onion skin and cut off the stem. Thinly slice the onion.1 medium onion
- Use a jalapeño corer to remove the seeds of jalapeño and thinly slice.1 jalapeño pepper
Cook Vegetables
- Add 1/2 tbsp avocado oil in the large frying pan over medium high heat.2 tbsp avocado oil (divided)
- Lay peppers and onions flat in the frying pan and let it cook without disturbing for a few minutes to char the surface. Then stir and flip to continue to char. Monitor during the char process to ensure the vegetables are not burnt. Once the onions change to the darker color, add 1 tbsp fajita seasoning to the pan and toss to coat over the vegetables. Continue to cook until peppers and onions are tender. Add a little water if the vegetables are getting dried up.
- Transfer to a bowl.
- Using the same frying pan, add sliced jalapeño, stir constantly until jalapeño is charred.
Cook Grits
- While pan frying the vegetables, add 1 cup of almond milk and 1/2 cup of water in a medium saucepan, bring it to a boil.1 cup unsweetened almond milk, 1/2 cup water
- Stir in grits.1/2 cup grits
- Reduce the heat to simmer the grits. Stir occasionally for about 25 minutes.
- Once the grits are cooked, incorporate 4 tbsp butter, 3/4 cup Mexican cheese in the grits.4 tbsp butter, 3/4 cup 2% milk Mexican cheese
- Season with salt and pepper to taste.Salt and Pepper
Cook Shrimp (see notes 1)
- Pan fry shrimp in batch by adding 1/2 tbsp avocado oil to the hot frying pan over medium hot heat, lay shrimp flat and let it fry for 2 minutes, flip and fry for another 2 minutes (see notes 2 and 3)
Serve
- Scoop grits on a plate as the base, top with peppers, onions and shrimp. Garnish with jalapeño and lime (optional)
Notes
- Pan fry shrimp last to ensure they stay hot and flavorful, but avoid saucing them during cooking to prevent an overpowering fishy taste.
- Avoid overcrowding the pan with shrimp, as they will steam in their own juices rather than char, resulting in a boiled texture and a fishier taste.
-
Reduce the second-side cook time if the first side is already well-done to prevent the shrimp from becoming rubbery. Perfectly cooked shrimp
should be pink, translucent, and tender, never rubbery.