Description
These shrimp fajitas are packed with tender shrimp, sizzling peppers and onions, and fresh flavor! Ready in less than 30 minutes!
Ingredients
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- 1/2 tsp. sea salt
- 1/2 tsp. cumin
- 1/4 tsp. oregano
- 1/8 tsp. smoked paprika
- pinch cayenne pepper (optional)
- 2 bell peppers (1 yellow, 1 red)
- 1 yellow onion
- 2 cloves of garlic
- 16 oz. raw shrimp (peeled and deveined, no tails)
- 1 Tbsp. vegetable oil
- 8 flour fajita-size tortillas
- fresh toppings: diced tomatoes, shredded lettuce, lime wedges, shredded cheddar cheese, sour cream, salsa
Instructions
- Prep ingredients:
In a small pinch bowl, stir together sea salt, cumin, oregano, and smoked paprika.
Slice bell peppers in thin strips.
Slice onion in half moons.
Mince garlic cloves. - Prep toppings: Thinly slice lettuce, chop tomatoes, cut limes into wedges and place onto a platter for serving.
- Heat oil in a large nonstick skillet over medium-high heat. Add sliced peppers and onions to the skillet. Cook, stirring every minute or so for about 4-5 minutes, until softened. Add garlic and shrimp to the skillet and sprinkle with seasonings. Cook for 4-5 minutes, just until shrimp are cooked through; they will be pink and opaque. Cooking time will vary slightly based on the size of the shrimp.
- Wrap tortillas in a kitchen towel and warm gently in the microwave.
- Assemble fajitas. Layer shrimp and pepper mixture into flour tortillas and top with toppings as desired.
Notes
- Storage: Store leftover components in airtight containers in the refrigerator for 2-3 days. Reheat shrimp and pepper mixture in a hot skillet for a few minutes, just until heated through. Be careful not to overheat, as the shrimp will get rubbery. Microwaving is not recommended!
- Ingredient notes: Look for raw shrimp that are peeled, deveined, and have no tails for the easiest eating. Buy the best quality shrimp you can; wild shrimp tends to have really great flavor, but is also more expensive. Shred your own cheddar if you can; it will be more delicious!
- Prep ahead: Mix up the spice mixture, cut bell peppers and onions a day in advance.
- Special tools: A great nonstick skillet is ideal here!
- Serve with: Elote in a cup, refried black beans, corn salsa.
- Nutrition: Nutrition facts estimates do not include toppings.