The shrimp fajitas here are a fantastic substitute for Mexican night! Serve with chosen toppings, including lettuce, tomatoes, Thousand Island dressing, cheese, cilantro, avocado, sour cream, etc.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon garlic salt
- 1 pound medium shrimp – peeled, deveined, and tails removed
- 1 nonstick cooking spray
- 1 medium red bell pepper, thinly sliced
- 1 medium orange bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 1 (8 ounce) package fajita-size flour tortillas, warmed
Instructions
- Whisk chili powder, olive oil, lime juice, and garlic salt together in a medium bowl. Add shrimp and toss to coat. Let marinate for 10 minutes.
- While shrimp marinates, heat a large skillet or griddle over medium-high heat. Spray with cooking spray. Add bell peppers and onion; saute until tender, 7 to 8 minutes. Transfer to a bowl and cover with foil to keep warm.
- Pour shrimp and the marinade into the same skillet. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side.
- Serve shrimp, onion, and peppers in flour tortillas.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 2 g |
| Sodium | 1035 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and yummy!
Made as written and this turned out pretty good. The vegetables could definitely use some seasoning if nothing other than salt and pepper.