Juicy shrimp, tender onions and sweet peppers are fried with southwestern spices and tucked into a warm tortilla with your favorite toppings for the perfect weekday meal.
Flavor: Juicy shrimp, tender vegetables and warm spices are all charming and flavorful with warm spices wrapped in soft tortillas. Preparation note: Prepare the shrimp fajitas and keep them warm in a foil-covered sheet pan until ready. Budget Tip: Mix the remaining rice with the fuzzyta mix to stretch the recipe even more. Swap: Make it meatless and use extra vegetables, rice and black beans instead of shrimp.
Tips for ingredients in Shrimphageta
Shrimp: If necessary, use large, peeled shrimp (31-35 per pound) and cut into small pieces. Frozen shrimp must first be thawed. If you’re going to exchange protein, check out these recipes for chicken, steak or pork fajitas. Vegetables: Add mushrooms, zucchini, corn, cherry tomatoes or spinach along with peppers and onions to add flavor and color to your phajita. Save time by using frozen chili peppers and onion bags. Seasoning: Buy or DIY? Mix this homemade fajita seasoning and place an extra on hand so you can whip the fajita with every hit of craving. Add chipotle powder, cayenne, or chili powder to make it even more spicy. Tortillas: Use any size flour tortillas. Wrap them in foil and keep them warm in the oven, or use this handy tortilla warmer.
Delicious toppings
Make a diced bowl of avocado, shredded lettuce, sliced black olives, jalapeño and green chili fajitaba. Finish the meal with a side of rice or corn fritters. Finely raise Mexican cheese, feta crumble and Monterey Jack. Finish with delicious scoops such as sour cream, salsa, guacamole and drizzle with coriander lime dressing.
Store remaining fajitas
Continue packing the remaining fageta into a covered container separate from the covered container covered for up to 4 days
Serve shrimp and vegetables with rice similar to a burrito bowl, stuff them with shrimp fajitas, or add fresh toppings.
More amazing Mexican food
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Shrimp fajita
The shrimp fajita is seasoned with an enthusiastic homemade blend and comes together within 30 minutes, making it perfect for busy weekday nights.
Mix paprika, chipotle powder, cumin powder, oregano, onion powder and salt in a bowl to make the fajita seasoning.
Add half of the seasoning to the shrimp and mix until well coated. Please put it aside.
Heat 1 tablespoon of oil in a large cast iron skillet and add the onion and peppers. Saute for 4-5 minutes until the vegetables are slightly tender. Add the remaining seasonings and mix well. Slide the vegetables onto one side of the frying pan.
Heat the remaining oil in a frying pan and add the shrimp. Cook the shrimp for 3-4 minutes until pink and cooked.
Serve with tortillas with your favorite toppings.
Optional toppings include coriander. Lime, sour cream, guacamole.
Keep leftovers in a closed fridge container for up to 4 days.
calorie: 210 | carbohydrates: 16g | protein: 18g | fat: 9g | Saturated fat: 1g | Polyunsaturated fat: 5g | January Saturated Fat: 2g | Trans Fat: 0.1g | cholesterol: 143mg | sodium: 954mg | potassium: 567mg | fiber: 5g | sugar: 6g | Vitamin A: 5626iu | Vitamin C: 146mg | calcium: 133mg | iron: 4mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
course Dinner, main course, seafood
cooking Tex Mex, Mexico© spendwithpennies.com. Content and photos are copyrighted. Sharing this recipe is encouraged and highly appreciated. Copying or pasting the complete recipe on social media is strictly prohibited. Check out my photo usage policy here.
(TagStoTRASSLATE) Bell peppers (T) Fajita seasoning (T) Onion (T) Shrimp (T) Tortilla
