Shred Approved Shrimp Fajita Salad

Monday night was busy. Pick the kids up from school. Drive the lovely 25 minute drive home. Hurry and make dinner-- Oh and eat it too. Then off to soccer practice. Once home from practice it's baths, school lunches, bedtime stories, and finally-- Bed Time! 

Knowing this was how our night was going to play out I knew I needed a quick easy dinner that required little to no clean up. That should be easy right? Oh and did I mention I had forgotten to thaw out any kind of meat. Now, don't get me wrong. I am a HUGE fan of #meatlessmonday but my husband on the other hand-- Not so much. Bless his little heart. And since we are Shredding this week, I knew I better up my game with dinner. It needed to have a hearty feel. 

Interested in Shredding with us? Let me know if you'd like info!

Then I had a light bulb moment****

I had frozen shrimp stashed in the freezer for a rainy day. Shrimp is easy to thaw and prepare. And even better-- it's delicious. I also had a few bell peppers I had picked up at the grocery store because they were on sale. And I always have onion. So shrimp tacos/fajitas it was! 

Remember I mentioned above clean up needed to be quick and painless too? Yeah. I love roasting veggies all together on one pan in the oven. I put down a little foil on the cookie sheet so cleanup is super easy. So I figured I could do this with this dish too. And surprisingly, it worked perfectly. 

This recipe serves 6-8. Depending on if your feeding big humans or little humans. Ha! If you are Shredding, the addition of quinoa to your salad really takes it over the top! 

Ingredients

2 Pounds peeled and deveined shrimp

1 Red Bell Pepper

1 Orange Bell Pepper, sliced

1 Yellow Bell Pepper, sliced

1 Large Yellow Onion, sliced

4 cloves garlic, peeled and minced

1 Box Fresh Spinach 

1 Teaspoon Chili Powder

1/2 Teaspoon Smoked Paprika

1 Teaspoon Cumin

Salt and Pepper, to taste

A drizzle or two of Extra Virgin Olive Oil or Coconut Oil

Fresh Cilantro (optional)

Whole Wheat Tortillas (if you are not shredding)

Directions

If making Quinoa with your salad, get that going first thing. It will take the longest. Crank your oven over to 400. Line your cookie sheet with foil. Grab a large mixing bowl. Cut all your veggies and thaw your shrimp if needed. Toss all of your veggies-- EXCEPT for the spinach-- into the mixing bowl, drizzle with oil and then add your shrimp and seasonings. Toss until all are well coated. Lie the mixture evenly out on the cookie sheet. And cook for 10 minutes. You can toss half way through if you remember. Remember is the hard part for me! LOL When 10 minutes is up remove from the oven and make sure your shrimp is cooked through. It should be nice and pink. Then you build your salad or taco. 

I layered mine: Spinach, Quinoa, and Fajita mixture. Topped it with chopped cilantro and fresh mango on the side-- WOW! So freaking good. 

P.S. This makes fantastic leftovers. I had it for lunch the next day. And it was even better!

Happy Shredding!!