Shrimp Fajitas

These shrimp fajitas are juicy, perfectly seasoned, and cook up in 10 minutes. It tastes even better than any Mexican restaurant! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Cook Time 10

Total Time 10

Servings servings

Calories 199kcal

Author Arman Liew

Ingredients

1 pound shrimp peeled and deveined
2 tablespoons olive oil divided
3 tablespoons taco seasoning
1 small lime juiced
1 large red onion sliced
2 large bell peppers sliced

Instructions

In a mixing bowl, add the shrimp, one tablespoon of olive oil, and 2 tablespoons of the taco seasoning and mix well. Add the lime juice and mix that through.
Heat the remaining olive oil in a non-stick skillet. Once hot, add the onion and peppers, along with the remaining tablespoon of taco seasoning, and cook for 4-5 minutes, until the vegetables have softened.
Remove the vegetables from the skillet and add the shrimp. Cook the shrimp for 3-4 minutes or until no longer pink.
Add the vegetables back into the skillet and mix everything together until combined.
Serve with tortillas and your favorite fajita toppings.

Video

Notes

TO STORE: Store any leftover shrimp and vegetables in an airtight container in the fridge. They will last about 1-2 days.

TO FREEZE: Let everything cool, then store leftovers in a freezer-safe container for 2-3 months.

TO REHEAT: Microwave or reheat on the stovetop until warm.

Nutrition