These Shrimp Fajitas are easy, quick, and delicious. And since the vegetable is incorporated, you don’t need to make a side dish!
Rumor has it that my brother-in-law, Dan, loves shrimp and could eat three pounds a day. Maybe more. But since I’ve never actually witnessed this, I think the story has been embellished over the years.
These shrimp fajitas are another favorite weekday meal in my arsenal.
Every time I serve them, the kids – who have also never seen Dan eat massive amounts of shellfish – will say, “Uncle Dan would love this dish!”
I don’t know whether he would or not, but we sure do.
I think this Cilantro-Lime Dressing would make an awesome marinade for it, too!
Easy, quick, delicious, plus the vegetable is incorporated, so you don’t need to make a side dish – you know, all my favorite things!
other shrimp recipes we love
Easy Shrimp Fajitas
- 1 pound medium shrimp ,thawed, peeled and deveined
- 2 tablespoons extra virgin olive oil ,divided
- 2 tablespoons minced fresh parsley
- 3 cloves garlic ,minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder
- 1 large sweet onion ,sliced thin
- 1 medium red bell pepper ,sliced julienne
- 1 medium yellow or orange bell pepper ,sliced julienne
- 8 (6-inch) flour tortillas
- salsa ,for serving
- sour cream ,for serving
- In a large bowl, toss the shrimp with 1 tablespoon of oil, parsley, garlic, salt, cumin, and chili powder.
- In a large nonstick pan, heat the remaining oil over medium-high. Add the onions and peppers; cook, stirring occasionally, for 5 minutes until crisp-tender. Season with a pinch of salt.
- Add in the shrimp mixture and stir until they turn pink and cooked through, about 3 more minutes.
- While that’s cooking, heat your tortillas in the oven or over a stove burner.
- Assemble shrimp and vegetables in the tortillas with salsa, sour cream, and a little extra chopped parsley.
- Serve right away and enjoy!