These shrimp fajitas are tender, plump shrimp and slightly charred vegetables perfectly seasoned, cooked together in a skillet for a quick and easy dinner that rivals anything you'd get at your favorite Mexican restaurant!
Prep Time: 15mins
Cook Time: 10mins
Total Time: 25mins
1poundlarge shrimp, thawed if frozen, peeled and deveined, tails off
2tablespoonsextra-virgin olive oil,divided
3tablespoonsminced fresh parsley
1/2teaspoonchili powder (American-style)
1largesweet onion,thinly sliced
1mediumred bell pepper,sliced julienne
1mediumyellow or orange bell pepper,sliced julienne
salsa,for serving, optional
sour cream,for serving, optional
Lime wedges, for serving, optional
In a large bowl, toss the shrimp with 1 tablespoon of oil, parsley, garlic, salt, cumin, chili powder, paprika, and onion powder.
In a large nonstick pan, warm the remaining 2 tablespoons oil over medium-high. Add the onions and peppers; cook, stirring occasionally, for 4 minutes until crisp-tender. Season with a pinch of salt.
Add in the shrimp mixture and stir until they turn pink and cook through, about 4-6 more minutes (this will depend on the size of the shrimp and how your skillet conducts heat.)
While that’s cooking, heat your tortillas in the oven or over a stove burner to get a slight char.
Assemble shrimp and vegetables in the tortillas with sour cream, salsa, a little extra chopped parsley, and lime wedges on the side.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.