One-Skillet Shrimp Fajitas
Ingredients
The shrimp and seasoning
-
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
-
to taste
Diamond Crystal kosher salt
-
4
tablespoons
avocado oil or extra virgin olive oil
-
to taste
freshly ground black pepper
The vegetables
-
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
The finishing touches
-
2
tablespoons
fresh lime juice
-
¼
cup
minced fresh cilantro
-
1
lime
cut into wedges for serving
-
to taste
butter lettuce leaves (optional)
-
to taste
grain-free tortillas (optional)
-
to taste
salsa (optional)
-
to taste
guacamole (optional)
-
to taste
sour cream (dairy-free) or avocado crema (optional)
Instructions
- Combine shrimp with chili powder, ground cumin, smoked paprika, garlic powder, salt, and 1 tablespoon of oil in a bowl and toss well.
- Heat a skillet over medium-high heat and add 1 tablespoon of oil.
- Add bell peppers and onion with a sprinkle of salt and pepper, cooking until softened and charred, about 3 to 5 minutes.
- Add minced garlic and sauté until fragrant, about 30 seconds, then transfer the veggies to a plate.
- Add another tablespoon of oil to the skillet and cook half the shrimp for about 1 to 2 minutes per side until opaque.
- Transfer the cooked shrimp to the plate and repeat with the remaining shrimp.
- Once all shrimp are cooked, return them and the veggies to the skillet.
- Squeeze fresh lime juice over the mixture, toss well, and garnish with cilantro.
- Serve with lime wedges, lettuce leaves or tortillas, salsa, guacamole, and sour cream if desired.
Nutrition Facts (estimated)
Servings
4
Calories
281
Total fat
16g
Total carbohydrates
10g
Total protein
24g
Sodium
mg
Cholesterol
mg
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