Shrimp Fajitas
Here's how to make shrimp fajitas with a homemade fajita seasoning. Juicy shrimp, bold onions and colorful bell peppers sizzle away in a single skillet for this easy 30-minute meal. Dovetailing Tip: Use the peppers you prepared on day 1 for today’s recipe.
Prep time:
Cook time:
Serves: 4
Calories per serving: 494
Ingredients:
Cook time:
Serves: 4
Calories per serving: 494
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/4 cup olive oil, divided
1 1/2 teaspoons chili powder
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1 large onion, halved and thinly sliced
1 medium sweet yellow pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
1/4 cup chopped fresh cilantro
2 medium limes, divided
8 flour tortillas (6 inches), warmed
Optional: Sour cream, pico de gallo and sliced avocado
Directions:
In a large bowl, toss the shrimp with 2 tablespoons oil as well as the chili powder, garlic powder, salt, pepper, oregano and cumin.
In a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the onion and peppers. Cook and stir until the vegetables are crisp-tender, five to seven minutes. Remove the vegetables from the pan.
In the same pan, cook and stir the shrimp over medium heat until the shrimp turn pink, two to three minutes.
Add the cilantro and onion mixture to the pan, and heat through. Remove the pan from the heat. Cut one of the limes in half. Squeeze one lime half over the shrimp mixture. Cut the remaining 1-1/2 limes into wedges for serving. Serve the shrimp mixture with tortillas and, if desired, the optional toppings. Editor's Tip: Before serving, warm the tortillas in the microwave or toast them in a dry skillet to make them more pliable. Or, try this viral tortilla toaster hack to turn the tortillas into poofed tortilla pockets.
Source: tasteofhome.com
In a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the onion and peppers. Cook and stir until the vegetables are crisp-tender, five to seven minutes. Remove the vegetables from the pan.
In the same pan, cook and stir the shrimp over medium heat until the shrimp turn pink, two to three minutes.
Add the cilantro and onion mixture to the pan, and heat through. Remove the pan from the heat. Cut one of the limes in half. Squeeze one lime half over the shrimp mixture. Cut the remaining 1-1/2 limes into wedges for serving. Serve the shrimp mixture with tortillas and, if desired, the optional toppings. Editor's Tip: Before serving, warm the tortillas in the microwave or toast them in a dry skillet to make them more pliable. Or, try this viral tortilla toaster hack to turn the tortillas into poofed tortilla pockets.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.