Shrimp fajitas are an easy, flavorful, one-pan meal! Shrimp are tossed with bell peppers, onion, fajita seasoning, and zesty lime juice.
Servings: 4 servings
- 1 1/2 pound jumbo shrimp peeled, and deveined
- 1 onion thinly sliced
- 2 bell peppers thinly sliced
- 1/4 cup olive oil (divided)
- 1 lime
- 8 tortillas
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- avocado (or guacamole), sour cream, and salsa
In a small bowl, stir together the fajita seasoning ingredients.
In a large bowl, add the shrimp, two tablespoons of olive oil, the juice from half a lime, and the fajita seasoning. Toss it all together until the shrimp is well coated and set it aside to marinate.
Heat two tablespoons of olive oil in a large skillet over medium heat. Add the bell peppers and onions, and saute for 4-5 minutes or until softened and the onions have started to caramelize. Transfer to a plate.
In the same skillet, add the shrimp and cook for about 2-3 minutes on each side or until they turn pink.
Add the bell peppers and onions back into the skillet, give everything a toss, and squeeze more lime juice on top. Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.
- You can use either a cast iron pan or stainless steel pan - either works! To see my favorite cookware, check out my Shop page.
Calories: 490kcal | Carbohydrates: 40g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 429mg | Sodium: 857mg | Potassium: 463mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2306IU | Vitamin C: 90mg | Calcium: 343mg | Iron: 7mg