Skillet Shrimp Fajitas
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Skillet Shrimp Fajitas
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These stovetop shrimp fajitas are an easy and healthy 30-minute dinner!
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Ingredients
- 1 ½ teaspoons paprika
- 1 ½ teaspoons chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne (omit for a mild seasoning)
- 1 lb. peeled and deveined extra-large shrimp
- 2 tablespoons Vegetable oil, divided
- 1 red bell pepper, cut into strips
- 1 yellow or orange bell pepper, cut into strips
- 1 small yellow onion, sliced
- Juice from 1 lime, plus extra lime wedges for serving
- Optional, for serving: salsa, flour tortillas (warmed), rice, sour cream, shredded cheese, guacamole, cilantro, salsa, tomatoes
Instructions
- In a small bowl, combine paprika, chili powder, kosher salt, cumin, oregano, onion powder, garlic powder, and cayenne. Set the seasoning mix aside.
- In a medium bowl, combine shrimp, 1 tablespoon of oil, and about half of the seasoning mix.
- In a large cast iron skillet, heat remaining 1 tablespoon of oil over medium-high heat. Add bell peppers and onion. Cook, stirring occasionally, until vegetables are browned and tender, about 10-12 minutes. Stir in remaining half of the seasoning mix. Remove pepper mixture from the skillet.
- In the same skillet, cook the shrimp over medium-high heat until pink and firm, about 2-3 minutes per side. Return the pepper mixture to the skillet; stir to combine.
- Squeeze the lime juice over top. Taste and season with additional salt and pepper, if necessary.
- Serve shrimp mixture alongside rice, over salad, or tucked in flour tortillas with your favorite toppings.
Notes
- To easily warm the flour tortillas before serving, wrap the stack of tortillas in foil and place them in a 350°F oven for about 10 minutes. Alternatively, you can microwave the tortillas on a plate under a damp paper towel until warmed through.
- Adjust the seasoning to suit your taste preferences. Omit the cayenne for mild fajitas.
- The shrimp is done as soon as it turns pink and opaque. Do not overcook the shrimp or it will have tough, rubbery texture.
Nutrition Information
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Serving
1/4 of the shrimp and vegetables
Calories
131kcal
(7%)
Carbohydrates
8g
(3%)
Protein
24g
(48%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
0.2g
Trans Fat
0.01g
Cholesterol
183mg
(61%)
Sodium
588mg
(25%)
Potassium
513mg
(15%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2489IU
(50%)
Vitamin C
78mg
(87%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1/4 of the shrimp and vegetables | |
| Calories | 131kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 588mg | 25% |
| Potassium | 513mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2489IU | 50% |
| Vitamin C | 78mg | 87% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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