Dinner - Mexican restaurant shrimp fajita recipe
Author: Velma Vang
Shrimp fajitas, the classic Mexican restaurant recipe made with tender shrimp and lots of peppers and onions, is super easy to make at home. Shrimp Fajitas are an easy one pan meal - perfect for busy weeknights!
Shrimp Fajitas
Shrimp fajitas, the classic Mexican restaurant recipe made with tender shrimp and lots of peppers and onions, is super easy to make at home. You can have these fajitas on the table in just 20 minutes. They're delicious!
Provided by: Kristen Stevens
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Tex-Mex
Number of ingredients: 13
Provided by: Kristen Stevens
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Tex-Mex
Number of ingredients: 13
Ingredients:
- 1 lb shelled shrimp
- 1 tablespoon lime juice
- 1 tablespoon cooking oil
- 3 medium bell peppers (sliced (any color))
- 1 medium onion (sliced)
- 1 tablespoon paprika
- 2 teaspoons EACH: chili powder, onion powder, garlic powder
- 1 teaspoon salt
- Tortillas or lettuce wraps
- Guacamole or sliced avocados
- Grated cheese, cilantro lime ranch dressing, or sour cream
- Salsa
- Cilantro
Nutrition:
- Serving Size: 1 serving = ¼ of the recipe
- Calories: 179 kcal
- Sugar: 5 g
- Sodium: 739 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Trans Fat: 1 g
- Carbohydrate: 11 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 183 mg
- Unsaturated Fat: 4 g
- mix seasoning
- Start by mixing the fajita seasoning ingredients together in a small bowl.
- marinate shrimp
- Place the shrimp, lime juice, and half of the fajita seasoning in a medium-sized bowl and mix to combine. Set the shrimp aside to marinate while you prepare the peppers and onions.
- cook vegetables
- Heat the oil in a large pan over medium-high heat. Add the peppers and onions and cook for about 3 minutes, just until they begin to soften. Add the remaining fajita seasoning and cook for 2 more minutes.
- cook shrimp
- Push the peppers to the side of the pan (or remove them from the pan if your pan is not large). Add the shrimp and cook until they turn pink, flipping them over once, about 1 ½ minutes per side.
- serve
- Mix the shrimp and peppers together then serve with any or all of the optional toppings.
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How to make Shrimp Fajitas
How to make shrimp fajitas . Delicious Mexican shrimp fajita recipe loaded with flavor. I can't get enough of these. They're so good and easy to cook! Ple
Mexican Shrimp Fajitas Recipe
This Mexican Shrimp Fajitas Recipe is second to none. I 100% know that you'd be hard pressed to find any that is as good as this one!
Provided by: Kate
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 20 servings
Cuisine: Mexican
Number of ingredients: 15
Provided by: Kate
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 20 servings
Cuisine: Mexican
Number of ingredients: 15
Ingredients:
- 2 pounds raw shrimp (deveined and peeled)
- 1 small red onion (sliced thin)
- 1 green pepper (sliced thin)
- 1 yellow bell pepper (sliced thin)
- 1 red bell pepper (sliced thin)
- 1 orange bell pepper (sliced thin)
- 2 T extra virgin olive oil
- 1 t. Tones Fajita Seasoning Blend
- 1/2 t. smoked paprika
- 1 t. chili powder
- 1/2 t. garlic powder
- 1/2 t. onion powder
- 1/2 t. ground cumin
- 1 t. sea salt
- 1/4 t. ground pepper
How to cook:
- If necessary thaw shrimp as directed
- Take tails off shrimp
- Mix all ingredients weil in a large bowl
- Let sit in refrigerator for 2 hours
- Spray two baking sheets
- Lay shrimp mixture on baking sheets
- Cook at 450 degrees for ten minutes
- Broil on low for 2-4 minutes to brown shrimp and veggies
Tex-Mex Shrimp Fajitas with Peppers and Onions
These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.
Provided by: Food Network Kitchen
Total time: 75 minutes
Cook time: 35 minutes
Yields: 6 servings
Number of ingredients: 19
Provided by: Food Network Kitchen
Total time: 75 minutes
Cook time: 35 minutes
Yields: 6 servings
Number of ingredients: 19
Ingredients:
- 1 tablespoon paprika
- 2 teaspoons light brown sugar
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon garlic powder
- Kosher salt
- 1 1/2 pounds peeled and deveined large shrimp
- 1 tablespoon olive oil
- 1 lime, juiced
- 2 red bell peppers, cut into 1-inch strips
- 2 yellow bell peppers, cut into 1-inch strips
- 2 large red onions, thickly sliced
- 3 tablespoons olive oil
- 2 limes, juiced
- Kosher salt
- Neutral oil, for oiling the grill grates
- Warm tortillas, for serving
- Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream
How to cook:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
Shrimp Fajitas
Shrimp Fajitas are an easy one pan meal - perfect for busy weeknights! It's a simple dinner recipe that can be ready in under 30 minutes, and works great for Sunday meal prep. This Mexican dinner tastes amazing and minimizes the mess in your kitchen!
Provided by: Kelly
Total time: 18 minutes
Cook time: 8 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 16
Provided by: Kelly
Total time: 18 minutes
Cook time: 8 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 16
Ingredients:
- 2 teaspoons chili powder
- 1 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoons smoked paprika
- 1/2 teaspoon salt or to taste
- 3 tablespoons olive oil (, divided)
- juice from 1 lime
- 1 - 1 1/2 pounds medium white shrimp (peeled and deveined)
- 4 medium bell peppers (thinly sliced into strips)
- 1 medium red onion (thinly sliced into strips)
- 1-2 tablespoons unsalted butter (, use ghee for paleo)
- lime wedges
- sliced avocado
- heated tortillas (, leave out for low carb / paleo)
- low carb tortillas or cauliflower rice
- lunch containers
Nutrition:
- Serving Size: 1 g
- Calories: 116 kcal
- Carbohydrate: 7 g
- Protein: 1 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 4 g
- In a resealable small jar, combine all the ingredients for the seasonings. Seal and shake well. Reserve 1 1/2 teaspoons for the vegetables.
- In a medium bowl, combine 2 tablespoons of olive oil, lime juice and 4-5 teaspoons of the fajita seasonings. Add the shrimp and toss to coat. Allow to marinate (no longer than 20 minutes) while you prepare the vegetables.
- Slice the the onions and bell peppers.
- Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the onions and allow to cook for about 4-5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
- Melt butter on the same skillet and add the shrimp. Cook for 2-3 minutes, or until shrimp is opaque and no longer pink.
- Add the vegetables back to the skillet until just heated through. Adjust seasonings as needed. Remove from heat.
- Serve hot with heated tortillas, avocado slices and lime wedges plus any other toppings of your choice.
- For low carb / keto / paleo:
- Serve over some lettuce or cauliflower rice.
- For Meal Prep:
- Divide evenly into lunch containers.
