Shrimp Fajita Recipe
A quick and flavorful Shrimp Fajita Recipe featuring succulent shrimp, bell peppers, and onions, all tossed in a zesty spice blend. Perfectly served in warm tortillas for a delicious, easy weeknight dinner.
Equipment
- 1 Skillet
Ingredients
Ingredients:
- 1 lb large shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 small red bell pepper sliced
- 1 small green bell pepper sliced
- 1 small onion sliced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 tbsp Salt and pepper to taste
- 1 tablespoon lime juice
- 1 medium Flour tortillas for serving
- 1 tbsp Fresh cilantro optional, for garnish
Instructions
Instructions:
- Prepare the Shrimp: In a large bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Let marinate for 10 minutes.
- Cook the Vegetables: Heat a large skillet over medium-high heat. Add a splash of olive oil and sauté the bell peppers and onions until soft and slightly charred, about 5-7 minutes. Remove from the pan and set aside.
- Cook the Shrimp: In the same skillet, add the shrimp and cook for 2-3 minutes on each side, or until pink and cooked through.
- Assemble the Fajitas: Return the vegetables to the skillet, add lime juice, and toss everything together. Serve the shrimp and veggies in warm flour tortillas.
- Garnish and Serve: Top with fresh cilantro and enjoy!
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 30g
- Carbs: 20g
- Fat: 10g
Notes
- Make it Spicy: If you like your fajitas spicier, feel free to add a diced jalapeño or a pinch of cayenne pepper to the shrimp marinade.
- Add More Veggies: Feel free to add other vegetables like zucchini, mushrooms, or corn to the skillet for more flavor and texture.
- Serving Suggestions: These shrimp fajitas are delicious served with a side of guacamole, salsa, or a fresh salad. For a low-carb version, try serving them in lettuce wraps instead of flour tortillas.
- Storage: Leftover shrimp fajitas can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet or microwave before serving.