Shrimp Fajitas
You’ll love these quick and easy shrimp fajitas that you can make in one skillet in about 25 minutes! They’re loaded with plump juicy shrimp, tender charred vegetables, and an amazing homemade fajita seasoning blend.
Servings: 4
Ingredients
Shrimp Fajitas
- 1½ pounds jumbo shrimp (21-25 per pound) peeled and deveined
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Diamond Crystal kosher salt
- 4 tablespoons avocado oil or extra virgin olive oil
- freshly ground black pepper
- 1 medium red bell pepper deseeded, cored and sliced into ¼-inch strips
- 1 medium yellow bell pepper deseeded, cored, and sliced into ¼-inch strips
- 1 small onion peeled and thinly sliced
- 3 large garlic cloves minced
- 2 tablespoons fresh lime juice
- ¼ cup minced fresh cilantro
Toppings and Accompaniments
- 1 lime cut into wedges for serving
- Butter lettuce leaves optional
- grain free tortillas optional
- salsa optional
- guacamole optional
- sour cream (dairy free) optional
Instructions
- In a large bowl, combine the shrimp, chili powder, ground cumin, smoked paprika, garlic powder, ½ teaspoon Diamond Crystal kosher salt, and 1 tablespoon avocado oil. Toss well and set aside.
- Heat a large skillet over medium high heat. When the pan is hot, swirl in 1 tablespoon of oil. Add the peppers and onions and a sprinkle of salt and pepper.
- Cook, stirring frequently, until the onions and bell pepper are slightly softened and charred in parts, about 3 to 5 minutes.
- Add in the minced garlic and saute until fragrant, about 30 seconds. Taste the veggies for seasoning and salt and pepper to taste. Transfer the vegetables to a plate.
- Swirl in 1 tablespoon of oil in the empty pan and add half the shrimp in a single layer to the pan and cook for about 1 to 2 minutes per side or until the shrimp is opaque and just cooked through.
- Transfer the shrimp to the veggie platter and repeat the cooking process with the rest of the shrimp.
- When the second batch of shrimp is finished cooking, turn off the heat and add the cooked shrimp and veggies back into the pan.
- Add the fresh lime juice and garnish with fresh cilantro. Serve with lime wedges, lettuce leaves, grain-free tortillas, salsa, guacamole, and/or sour cream,
Video
Notes
How to save leftovers:
I bet you won't have leftovers, but if you do, you can save them in a sealed airtight container in the fridge for up to four days. I normally eat the leftover shrimp and veggies cold, but feel free to microwave them for about a minute or until heated through.
Nutrition
Calories: 281kcal | Carbohydrates: 10g | Protein: 24g | Fat: 16g | Fiber: 2g | Sugar: 3g