This fajita shrimp doesn’t take much time to prepare (other than plucking all of the tails off the shrimp).
The original recipe came out in cooking magazine over a decade ago. It had a little bit more oil than I found to be necessary, so I’ve tweaked it a bit.
If you love the seasoning blend, you can save time by making it in bulk and storing it in a jar.
Fajita Shrimp
Servings 5
Ingredients
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp onion powder
- 1 tbs brown sugar
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp oregano
- 1/4 tsp red pepper flake optional
- 4 tbs olive oil
- 3 cloves garlic, crushed
- 2 lbs large or jumbo shrimp shelled, deveined, tail off
- 1 large onion, sliced
- 3 bell peppers, sliced
- 1-2 tbsp lime juice
- 1/2 cup cilantro, chopped
- lime wedges, tortillas
Instructions
- In a small bowl, mix the cumin through the red pepper flake (if using).
- Put the shrimp in a large bowl with 2 tbs olive oil and all but 1 tbs of the spice mix. Add the garlic and mix.
- Heat the remaining olive oil in a pan (medium heat). Add the onion and cook until it starts to soften and brown (around 5 minutes).
- Add the bell peppers and the remaining spice blend. Allow to cook for just another 3-5, until the peppers are warm, but not soggy.
- Transfer the pepper and onion blend to a plate.
- Return the skillet to medium-high heat and add the shrimp. Cook until the shrimp are cooked through, 3 to 4 minutes.
- Add the sautéed vegetables back to the pan, toss to combine and heat through.
- Drizzle with lime juice and serve with cilantro and lime wedges.
Notes
Nutrition for 1/5 of the recipe (roughly 6oz of shrimp, which is a decently sized portion – you might only use half of that if having it in a tortilla):
305 calories – 14 fat – 3 carbs – 42 protein
You can have this in tortillas, over rice, or by itself.