Skillet Shrimp Fajitas
Skillet Shrimp Fajitas couldn't be easier to make and they'll be on your table in 30 minutes or less!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil, divided
- 1 red bell pepper sliced thin
- 1/2 red or yellow onion, sliced thin
- 1 pound 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
Instructions
- 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.
Notes
Nutrition data doesn't include tortillas, cauliflower rice or lettuce.
Nutrition
Calories: 190kcal | Carbohydrates: 7g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 239mg | Sodium: 1707mg | Fiber: 2g | Sugar: 2g