Chipotle Shrimp Fajitas

Name: Chipotle Shrimp Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 pound shrimp (peeled and deveined); 2 tablespoon vegetable oil; 2 red bell peppers (sliced into thin strips); 1 yellow onion (sliced into thin strips); 1.5 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1.5 teaspoon salt; 0.5 teaspoon black pepper (ground); 1 can black beans (rinsed and drained); 12 flour tortillas (medium); 1 lime (cut into wedges); 0.25 cup fresh cilantro (chopped)

Succulent shrimp tossed in smoky cumin and chili spices, seared with sliced peppers and onions, served with warm tortillas and seasoned black beans.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $5.34/serving

Dietary

High-Protein
Pescatarian
Nut-Free
Egg-Free
Dairy-Free
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Calorie

Ingredients

2 pound shrimp (peeled and deveined)
2 tablespoon vegetable oil
2 red bell peppers (sliced into thin strips)
1 yellow onion (sliced into thin strips)
1.5 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1.5 teaspoon salt
0.5 teaspoon black pepper (ground)
1 can black beans (rinsed and drained)
12 flour tortillas (medium)
1 lime (cut into wedges)
0.25 cup fresh cilantro (chopped)

Instructions

In a small bowl, combine 1 1/2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
Pat 2 pounds raw shrimp dry with paper towels. In a mixing bowl, toss the shrimp with 1 tablespoon of the vegetable oil and 2 tablespoons of the prepared spice mixture until thoroughly coated.
Heat the remaining 1 tablespoon vegetable oil in a large skillet or cast iron pan over medium-high heat. Add 2 sliced red bell peppers and 1 sliced yellow onion, along with 1 teaspoon of the remaining spice mixture. Sauté for 5 to 6 minutes until the vegetables are tender-crisp and lightly charred on the edges.
Push the vegetables to the outer edges of the skillet. Add the seasoned shrimp to the center in a single layer and cook for 2 minutes per side, until the shrimp turn pink, opaque, and reach an internal temperature of 145°F.
In a small microwave-safe dish or small saucepan, warm 1 can rinsed black beans with the remaining spice mixture for 2 minutes over medium heat until heated through.
Warm 12 flour tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in a damp paper towel and microwave for 45 seconds until soft and pliable.
Squeeze the juice from the lime wedges over the sizzling shrimp and peppers, and sprinkle with 1/4 cup chopped fresh cilantro. Serve family-style with warm tortillas and seasoned black beans.

Notes

Store leftover shrimp, fajita veggies, and black beans in an airtight container for up to 3 days. Reheat gently in a hot skillet for 2 minutes before assembling fresh wraps.

Nutrition (per serving)

Calories: 496
Protein: 40.1 g
Carbohydrates: 59.2 g
Fat: 6.4 g
Fiber: 5.4 g
Sodium: 1750 mg
Saturated Fat: 3 g
Sugar: 4.8 g
Cholesterol: 213 mg