Spicy Shrimp Fajitas with Coconut Wraps

Ingredients

• 1 lb Large Shrimp, peeled and deveined
• 8 wraps Coconut Wraps
• 2 cups Bell Peppers (various colors), sliced
• 1 medium Onion, sliced
• 2 tbsp Olive Oil
• 2 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Garlic Powder
• 0.5 tsp Smoked Paprika
• 0.25 tsp Cayenne Pepper (optional)
• 0.5 tsp Salt
• 2 tbsp Lime Juice
• 0.25 cup Fresh Cilantro, chopped

Instructions

1. 1In a medium bowl, combine the 2 tsp of chili powder, 1 tsp of cumin, 1 tsp of garlic powder, 0.5 tsp of smoked paprika, 0.25 tsp of cayenne pepper (if using), and 0.5 tsp of salt. Stir until the spices are well mixed.
2. 2Add the 1 lb of peeled and deveined large shrimp and 1 tablespoon of olive oil to the bowl with the spice mixture. Toss thoroughly until all the shrimp are evenly coated with the spices.
3. 3Heat the remaining 1 tablespoon of olive oil in a large skillet (such as a 12-inch skillet) or a wok over medium-high heat, aiming for a surface temperature of approximately 375-400°F (190-205°C).
4. 4Add the 2 cups of sliced bell peppers and 1 medium sliced onion to the hot skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly softened.
5. 5Add the seasoned 1 lb of shrimp to the skillet with the vegetables. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn opaque pink and reach an internal temperature of 145°F (63°C).
6. 6Remove the skillet from the heat. Stir in the 2 tablespoons of lime juice and the 0.25 cup of chopped fresh cilantro until just combined.
7. 7Gently warm the 8 coconut wraps individually for 10-15 seconds in a dry skillet over low heat (approximately 200-225°F or 93-107°C) until they become pliable, or microwave each wrap for 5-10 seconds.
8. 8Carefully fill each of the warmed 8 coconut wraps with an equal portion of the hot shrimp and vegetable mixture. Serve immediately.

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