Shrimp Fajitas

I’ve included some videos I found relevant and helpful. 😍

Are you craving a tasty meal that’s quick and easy to make? Shrimp fajitas are the perfect answer! These sizzling fajitas take only 30 minutes from start to finish and are packed with bold flavors. You’ll love the mix of juicy shrimp and tender veggies wrapped in warm tortillas.

This recipe serves 4 people and has just 455 calories per serving. It’s great for busy weeknights when you want something yummy without spending hours in the kitchen. You can even prep the veggies and spice mix ahead of time to make cooking even faster.

Exact Ingredients List

Here’s what you’ll need to make these tasty shrimp fajitas:

• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1 pound large shrimp, peeled and deveined
• 3 medium bell peppers (mix of red, green, yellow), thinly sliced
• 1 medium red onion, thinly sliced
• Flour tortillas for serving

Don’t forget the lime juice! You’ll need some to mix with the spices and oil for the shrimp marinade.

For extra flavor, you can add these optional toppings:

• Fresh cilantro
• Lime wedges
• Sour cream
• Pico de gallo
• Shredded cheese

Make sure to have salt and pepper on hand to adjust the seasoning at the end. With these ingredients, you’ll be ready to cook up a delicious fajita feast!

Instructions

Mix 1 tablespoon olive oil with lime juice, chili powder, smoked paprika, garlic powder, and cumin in a bowl. Add shrimp and coat well. Chill for 15-30 minutes.

Heat 2 tablespoons olive oil in a big skillet. Cook sliced peppers and onion for 7-8 minutes until soft and slightly charred. Move veggies to a plate.

Cook marinated shrimp in the same skillet for 2-3 minutes per side. They’re done when pink and opaque. Don’t overcook!

Put veggies back in the skillet and mix with shrimp. Add salt and pepper if needed.

Serve your fajita mix on a platter or in the skillet. Warm up some flour tortillas to go with it.

Add your favorite toppings like cilantro, lime, sour cream, or cheese. Enjoy your tasty shrimp fajitas!

Cooking tip: Watch for the C-shape! Shrimp are perfectly cooked when they curl into a C, not a tight O.

Possible Substitutes List

Can’t find shrimp or want to try something new? No problem! Here are some tasty swaps for your fajitas:

Protein Alternatives:

• Chicken: Use 1 pound of boneless, skinless chicken breast cut into strips
• Beef: Try 1 pound of flank steak or skirt steak, sliced thin
• Tofu: Use 14 oz of extra-firm tofu, pressed and cubed

Veggie Swaps:

• Zucchini: Add sliced zucchini for a fresh twist
• Mushrooms: Slice up some portobello or button mushrooms
• Cauliflower: Try cauliflower florets for a low-carb option

Tortilla Options:

• Corn tortillas: For a gluten-free choice
• Lettuce wraps: Use large lettuce leaves for a lighter meal
• Rice: Serve over rice for a fajita bowl

Can’t find smoked paprika? Regular paprika works too! No chili powder? Mix equal parts paprika, cumin, and garlic powder.

Remember, cooking is all about having fun and making it your own. Feel free to mix and match these swaps to create your perfect fajita dish!

How To Make It Diabetes-Friendly

To make these shrimp fajitas more diabetes-friendly, try these simple swaps:

Use corn tortillas instead of flour ones. They have fewer carbs and more fiber.

Cut back on the oil. Try using just 2 tablespoons total instead of 3.

Add more veggies. Double the peppers and onions to bulk up the meal without extra carbs.

Watch your portions. Stick to 1-2 fajitas per serving.

Choose toppings wisely. Go for fresh salsa instead of cheese or sour cream.

Here’s a tip: Make lettuce wraps! Use large lettuce leaves in place of tortillas for a low-carb option.

Remember to measure your ingredients. This helps you keep track of carbs and calories.

Don’t skip the shrimp! It’s a great lean protein that won’t spike your blood sugar.

Try grilling instead of pan-frying. It uses less oil and adds great flavor.

Pair your fajitas with a side salad. This adds nutrients without many carbs.

Tips, Tricks & Storing

For the best shrimp fajitas, use large shrimp that are 16-20 count per pound. This size cooks quickly and stays juicy. Pat the shrimp dry before marinating to help the spices stick better.

Don’t overcook the shrimp! They’re done when they turn pink and curl into a C shape. Overcooked shrimp get rubbery.

To save time, slice your peppers and onions ahead. Store them in the fridge in a sealed container for up to 2 days before cooking.

Try these tasty topping ideas:
• Sliced avocado
• Chopped fresh cilantro
• Squeeze of lime juice
• Crumbled queso fresco

Warm your tortillas in the microwave or on a dry skillet for about 30 seconds per side. This makes them soft and pliable.

Store leftover fajita filling in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through. Add a splash of water if needed to prevent sticking.

For easy cleanup, try making these fajitas on a sheet pan in the oven. Spread everything on the pan and bake at 425°F for about 10-12 minutes.