Dinner in a jiffy – these Skillet Shrimp Fajitas are not only good for you, but can be done in under 30 minutes! Peppers, onions and fajita spiced shrimp are all cooked in one skillet for an easy dinner.
- 1 lb large shrimp, peeled and deveined, tails removed
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 yellow onion, halved and thinly sliced into half moons
- 1/2 teaspoon salt
- juice of half a lime
- tortillas and other fajita toppings, if desired
In a large bowl, combine the shrimp, chili powder, salt, cumin, garlic powder, and smoked paprika. Stir to combine and let sit for about 15 minutes.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the red bell pepper, yellow bell pepper, onion and 1/2 teaspoon of salt. Saute the peppers and onions until they are slightly softened, about 4 minutes. Remove the peppers and onions from the skillet to a plate.
Add the remaining 1 tablespoon of oil to the same skillet. Add the shrimp mixture and cook until the shrimp are no longer pink, 4-5 minutes. Squeeze the lime juice over the shrimp. Add the peppers and onions back to the skillet and cook an additional minute to warm through.
Sprinkle the fajita mixture with cilantro. Serve on tortillas with desired fajita toppings.
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition facts do not count tortillas or other fajita toppings.
- Serving Size: 1/4 of the mixture
- Calories: 160
- Sugar: 2 g
- Sodium: 1325 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 173 mg