Skillet Shrimp Fajitas couldn’t be easier to make and they’ll be on your table in 30 minutes or less! Paleo, gluten-free and a great alternative to chicken or beef!
Happy Monday! I hope you all had a fun weekend. Mine was ok. My husband was out of town, so we didn’t get to have Saturday date night. Instead of going out alone (I’d feel a little awkward) I decided to make these Skillet Shrimp Fajitas again. They’re quick and easy and since I usually don’t cook on Saturday, it was perfect for me.
Saturday morning I went on a new hike after my run. Hiking is something my husband and I usually do together on the weekend and I wasn’t about to let him being gone stop me from getting my weekly mountain fix. It was a good day for it too because Denver is having some miserably hot weather right now.
One of the things I’d been putting off was pulling the grass and weeds on the side of the house. And guess what? Doing it still sucked just as much this year as it does every year!
I also potted some flowers which always makes me happy and made a trip to our local farmers market. I can’t tell you how nice it is to have all of the farmers markets back again. Aside from harvesting produce in my own garden, a trip to the farmers market is one of my favorite Sunday morning activities.
Enough about my weekend, let’s talk about how insanely easy it is to make these Skillet Shrimp Fajitas. I say it takes about 30 minutes, but I’m pretty sure you could have it done in less time.
The shrimp get tossed in Mexican spices, cilantro and some hot sauce for a spicy kick. Let them marinate while you slice the peppers and onion. I like to use a cast iron skillet when I make fajitas, but any skillet will work as long as you get it screaming hot.
The peppers and onions cook first, then pull them out and add in the shrimp. The shrimp should only take 2 minutes max to cook, I think that’s what I like best about shrimp cooking shrimp. Add the veggies back in, squeeze in some lime juice and your done! Serve the fajitas on corn tortillas for a gluten-free option or over cauliflower rice or in lettuce wraps for paleo. Enjoy!
More Fajita Recipes
- 1 tablespoon olive oil, divided
- 1 red bell pepper, sliced thin
- 1/2 of a red or yellow onion, sliced thin
- 1 pound of shrimp, medium to large size, peeled and deveined
- 2 teaspoons chili powder
- 1 teaspoon dried oregano, rubbed between the palms of your hands
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- Fresh ground black pepper to taste
- 2 teaspoons hot sauce or to taste
- 1/4 cup cilantro, chopped
- 1/2 of a lime
- In a small bowl combine the chili powder, cumin, oregano, garlic powder, salt and pepper.
- In a medium sized bowl combine the shrimp with half of the spice mixture, hot sauce and cilantro. Stir together until coated.
- Preheat a 12 inch cast iron skillet over high heat with 2 teaspoons of oil. When the skillet is hot add in the sliced peppers, onions and remaining spice mixture. Sauté the peppers and onions for about 4-5 minutes or until they have softened slightly. Remove them from the skillet onto a plate and set aside.
- Add another teaspoon of oil to the hot skillet and swirl it around the bottom. Add in the shrimp and spread them into a single layer. Cook for about a minute before stirring them around.
- Finish cooking the shrimp, approximately 1 more minute, then add the pepper and onion mixture back into the skillet. Squeeze in the juice of 1/2 of a lime and stir everything together. Serve immediately in corn or flour tortillas or for paleo lettuce cups or on top of cauliflower rice.
Nutrition data doesn't include tortillas, cauliflower rice or lettuce.
Amount Per Serving: Calories: 190Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 239mgSodium: 1707mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 27g