Shrimp Fajitas

5 from 164 votes

Sizzling Shrimp Fajitas are fast and easy on the stove top. Colorful bell peppers, red onion, juicy shrimp in a homemade fajitas seasoning mix are great in a tortilla, on lettuce leaves or over rice.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Low Calorie

Servings:

Calories: 161kcal

Author: Toni Dash

Ingredients

2 teaspoons red chili powder
½ teaspoon cumin powder
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon onion powder
1 tablespoon olive oil
1 large red bell pepper sliced
1 large yellow bell pepper sliced
1 medium red onion thinly thinly sliced
1 pound large-size peeled, deveined shrimp tails removed (removing the tail is optional)
1 teaspoon lime juice
Chopped cilantro for garnishing
Lime wedges for servings

Instructions

In a small bowl mix red chili powder, cumin powder, garlic powder, onion powder, oregano, salt, and black pepper.
Heat oil in a large non-stick skillet over medium-high heat. Add the peppers and onions and sauté for a few minutes until the vegetables are a little tender and fragrant but not fully cooked (they should have a slight crunch). Transfer to a plate.
In the same pan, add the shrimp and sprinkle the seasoning blend over the shrimp.
Cook for 2-3 minutes on each side or until the shrimp are opaque white/pink and cooked through (do not overcook otherwise they will be chewy and rubbery).
Add the vegetables back into the skillet, toss to combine and squeeze 1 teaspoon of lime juice on top.
Sprinkle chopped cilantro on top. Serve immediately in warm tortillas, lettuce leaves or on rice with lime wedges.

Notes

The nutritional information is just for the fajita filling. If tracking WW Personal Points, calories or macros add on additional ingredients (tortillas, lettuce leaves, toppings etc.)

Oven method

Toss all the ingredients together in a large bowl (shrimp, bell peppers, onions, seasoning, and oil) and spread in a single layer on a sheet pan.
Cook it at 400 degrees for 10-12 minutes or until cooked through; top it with chopped cilantro and fresh lime juice and serve.

Topping Ideas

The fajitas mixture is great on its own but you can add favorite toppings too! Here are some skinny suggestions:

chopped tomatoes
shredded iceberg lettuce
a dollop of low fat sour cream or plain Greek non-fat yogurt (we like Chobani brand)
slices of avocado or guacamole
pico de gallo or salsa

Storing leftovers

The skillet shrimp fajitas are best eaten when made but leftovers can be stored in an airtight container for 3-4 days in the refrigerator. To reheat, warm the mixture in the microwave in 30-sec intervals; do not to overcook.

Nutrition