These shrimp fajitas provide a great alternative to Mexican night! Serve with desired toppings, such as cheese, cilantro, avocado, sour cream, lettuce, tomatoes, Thousand Island dressing, etc.
Ingredients
- chili powder: 1 Tbsp
- olive oil: 1 Tbsp
- lime juice: 1 Tbsp
- garlic salt: 1 tsp
- medium shrimp - peeled, deveined, and: 1 pound (tails removed)
- nonstick cooking spray: 1 piece
- medium red bell pepper: 1 piece (sliced)
- medium orange bell pepper: 1 piece (sliced)
- medium red onion: 1 piece (sliced)
- fajita-size flour tortillas, warmed: 1 pack (8 ounce pack)
Metric Conversion
Stages of cooking
-
Whisk chili powder, olive oil, lime juice, and garlic salt together in a medium bowl. Add shrimp and toss to coat. Let marinate for 10 minutes.
-
While shrimp marinates, heat a large skillet or griddle over medium-high heat. Spray with cooking spray. Add bell peppers and onion; saute until tender, 7 to 8 minutes. Transfer to a bowl and cover with foil to keep warm.
-
Pour shrimp and the marinade into the same skillet. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side.
-
Serve shrimp, onion, and peppers in flour tortillas.
