1 pound large shrimp peeled and de-veined

1 Tablespoon Chili Powder

2 Teaspoons paprika

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon turmeric

1/2 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons olive oil divided

1 sliced red bell pepper

1 sliced green bell pepper

1 sliced yellow bell pepper

1 medium sized onion sliced


  1. Combine the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. Set aside.
  2. In a medium sized skillet over medium high heat, add 1 Tablespoon olive oil (or 1/2 cup water or coconut oil). Let sit until hot.
  3. Add bell peppers, and onion to skillet. Sauté until tender. Remove the peppers from skillet (we will add them back later).
  4. Add 1 Tablespoon olive oil and shrimp and cook until no longer pink. Add the peppers back to the skillet. Heat for an additional few minutes until hot. Serve in tortillas with optional toppings.

OPTIONS for certain health restrictions and preferences:


For those on keto, add more olive oil and avocado and opt out of the tortillas.


For lower-calorie options, use water instead of olive oil


For high blood pressure, forego the salt


To boost inflammation-prevention properties, add more turmeric

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