Shrimp Fajitas
Ingredients
3 tablespoons olive oil, divided
2 teaspoons chili powder
1⁄2 teaspoon smoked paprika
1⁄2 teaspoon garlic powder
1⁄4 teaspoon ground cumin
1 pound large shrimp, peeled and deveined
3 medium bell peppers, thinly sliced (red, green, yellow)
1 medium red onion, thinly sliced
flour tortillas, for serving
optional toppings: fresh cilantro, lime wedges, sour cream, pico de gallo, shredded cheese, etc
Instructions
In a medium bowl, mix 1 tablespoon olive oil with the lime juice, chili powder, smoked paprika, garlic powder, and cumin. Add shrimp and toss to coat evenly. Cover and refrigerate for 15-30 minutes.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced peppers and onion. Cook, stirring occasionally, until softened and slightly charred, about 7-8 minutes. Transfer the vegetables to a plate and keep warm.
In the same skillet, add the marinated shrimp (and spices) in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Do not overcook.
Return the cooked vegetables to the skillet and toss everything together. Adjust with salt and pepper if needed.
Arrange the shrimp and vegetable mixture on a serving platter or keep them in the skillet. Serve with warm flour tortillas and your toppings of choice if desired. Enjoy!
Prep Time: 15 min Cooking Time: 15 min
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