Shrimp Fajitas
Juicy and tender shrimp loaded with vegetables, coated with delicious spices and ready in 20 minutes! Serve these easy to make Shrimp Fajitas with warm tortillas or cauliflower rice.
Servings: 4 servings
Calories: 364kcal
Ingredients
- 2 teaspoons red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon extra virgin olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 onion thinly sliced
- 1 pound shrimp peeled and deveined, remove the tail if desired
- 1 teaspoon lime juice
- chopped cilantro for garnish
- lime wedges for garnish
Instructions
- In a small bowl mix red chili powder, cumin powder, garlic powder, onion powder, oregano, salt, and black pepper.
- Heat oil in a large pan over high heat. Add the peppers and onions and sauté for a few minutes until the vegetables are a little tender and aromatic but not fully cooked (they should have a slight crunch). Transfer to a plate.
- In the same pan, add the shrimp and sprinkle the seasoning blend over the shrimp. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through (do not overcook otherwise they will be chewy and rubbery).
- Quickly add the vegetables back into the pan, give everything a toss and squeeze 1 teaspoon of lime juice on top.
- Sprinkle chopped cilantro on top and serve with lime wedges if desired.
Notes
If you don’t have all the spices mentioned in the recipe at home or if you don’t have time to gather them all then you can use store-bought seasonings such as taco seasoning. Read the ingredients to make sure no added fillers are in the seasoning. I like this one.
You can make shrimp fajitas in the oven as well – Toss all the ingredients together in a large bowl (shrimp, bell peppers, onions, seasoning, and oil) and spread on a sheet pan. Cook it at 400 degrees for 10-12 minutes or until cooked through; top it with chopped cilantro and fresh lime juice and serve.
I suggest using large or medium-sized shrimp in the recipe. Don’t use small shrimp as it’s easy to overcook them. Keep in mind that cook time might vary depending on the size of the shrimp so watch your shrimp carefully as they cook.
Nutrition
Calories: 364kcal | Carbohydrates: 8g | Protein: 87g | Fat: 6g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 1293mg | Sodium: 4302mg | Potassium: 204mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1297IU | Vitamin C: 95mg | Calcium: 477mg | Iron: 9mg