📖 Instructions

1. First things first, let’s prep our shrimp. Grab your shrimp (about 1 pound, peeled and deveined) and place them in a bowl. Drizzle with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon of chili powder, ½ teaspoon of cumin, ½ teaspoon of smoked paprika, ¼ teaspoon of garlic powder, and a pinch of salt and pepper. Mix well to ensure each shrimp is nicely coated. Set aside to marinate while you prep the other ingredients—about 10-15 minutes is perfect.
2. Time for the veggies! Finely chop one medium-sized onion (about 1 cup) and slice one bell pepper (any color you like, or a mix!) into strips. I usually use a red bell pepper for that pop of color. Set these aside.
3. Now, let’s get that cauliflower rice ready. If you’re using pre-riced cauliflower, great! If not, take one medium head of cauliflower and break it into florets. Pulse the florets in a food processor until they resemble rice. You should end up with about 3 cups of cauliflower rice.
4. Get your large skillet screaming hot over medium-high heat. Add another tablespoon of olive oil. Once the oil is shimmering, add the marinated shrimp to the skillet. Cook for about 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook them, or they’ll become tough. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the chopped onion and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the veggies are tender-crisp and slightly caramelized. You want them to have a little bit of char for that authentic fajita flavor.
6. Add the cauliflower rice to the skillet with the veggies. Stir in 1 tablespoon of soy sauce (or coconut aminos for a gluten-free option) and cook for another 3-5 minutes, until the cauliflower rice is heated through and slightly softened. Give it a taste and adjust the seasoning as needed.
7. Now, return the cooked shrimp to the skillet with the cauliflower rice and veggies. Toss everything together to combine and heat through. At this point, you can add a squeeze of lime juice for extra zing, if you like.
8. Serve immediately! You can serve these spicy shrimp cauliflower rice fajitas straight from the skillet for a rustic presentation. Or, portion them out into bowls. Garnish with your favorite toppings: chopped cilantro, a dollop of sour cream or Greek yogurt, a sprinkle of green onions, or a few slices of avocado. Don't forget the hot sauce for those who like it extra spicy!