Shrimp Fajita Skillet

Name: Shrimp Fajita Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 pound large shrimp (peeled and deveined); 2 tablespoon olive oil; 1 red bell pepper (thinly sliced); 1 green bell pepper (thinly sliced); 1 yellow onion (thinly sliced); 2 teaspoon chili powder; 1.5 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 12 flour tortillas (8-inch); 1 lime (cut into wedges); 1 cup prepared salsa; 0.25 cup fresh cilantro (chopped)

A quick and vibrant one-pan meal featuring seasoned shrimp and colorful bell peppers, served with warm tortillas and a zesty salsa.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $3.68/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
High-Protein

Ingredients

1 pound large shrimp (peeled and deveined)
2 tablespoon olive oil
1 red bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
1 yellow onion (thinly sliced)
2 teaspoon chili powder
1.5 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon dried oregano
1.5 teaspoon salt
0.5 teaspoon black pepper
12 flour tortillas (8-inch)
1 lime (cut into wedges)
1 cup prepared salsa
0.25 cup fresh cilantro (chopped)

Instructions

In a medium bowl, toss the shrimp with 1 tablespoon olive oil, chili powder, 1 teaspoon cumin, smoked paprika, oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion, and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Season with 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Push the vegetables to one side of the skillet. Add the seasoned shrimp to the empty side and cook for 2-3 minutes per side, until pink and cooked through. Stir the shrimp and vegetables together with the remaining 1/2 teaspoon cumin.
While the shrimp and vegetables cook, warm the flour tortillas according to package directions. Serve the fajita mixture in warm tortillas, topped with prepared salsa, a squeeze of lime juice, and optional fresh cilantro.

Notes

Leftovers can be stored in an airtight container for up to 2-3 days and reheated. They're great for a quick lunch too!

Nutrition (per serving)

Calories: 405
Protein: 31.8 g
Carbohydrates: 44.5 g
Fat: 11.2 g
Fiber: 4.1 g
Sodium: 1280 mg
Saturated Fat: 1.7 g
Sugar: 4.8 g
Cholesterol: 185 mg