Here’s a fun, colorful, and incredibly easy recipe to make if you’ve got company. I love making a Mexican-inspired meal for guests, but I find it tedious to prepare all of the necessary components. Tossing the peppers, onions, and shrimp in the slow cooker allows you to whip up some Paleo Tortillas or Southwest Cabbage Slaw at a comfortable pace.
Prep time 15 minutes
Serves 8 to 10
4 bell peppers (any color), seeded and sliced into 1/2-inch (1 cm) strips
2 medium sweet onions, halved and thinly sliced
1 tablespoon chili powder
11/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon chipotle powder, to taste
6 cloves garlic, minced
1 teaspoon sea salt
2 pounds (905 g) uncooked medium shrimp, tails removed
Paleo Tortillas, sliced avocado, and hot sauce, for serving
1 Place the bell pepper and onion in a 6-quart (5.7 liter) slow cooker.
2 In a small bowl, combine the chili powder, cumin, oregano, chipotle powder, juice from one of the limes, garlic, and salt to form a paste. Add half of the spice paste to the vegetables and toss with a pair of tongs to coat them thoroughly. Reserve the rest of the paste for the shrimp.
3 Cover and cook on high for 2 to 21/2 hours, until the peppers and onions are tender.
4 Coat the shrimp with the rest of the spice paste and place them on top of the vegetables. Cover and cook for another 15 to 20 minutes, until the shrimp are pink and just cooked through.
5 Slice the remaining limes into wedges. Serve the shrimp and vegetables in Paleo Tortillas with avocado slices, lime wedges, and hot sauce.