A quick and delicious low-carb fajita recipe that is perfect for a weekday dinner.
Course Main Course
Cuisine Mexican, Tex-Mex
Keyword shrimp, shrimp fajitas
Prep Time 15minutes
Cook Time 25minutes
Total Time 35minutes
Author Heather LaCorte
1lbshrimp (extra large or jumbo), peeled
3tbsp.fresh lime juice, divided
1 tsp.chili powder
3tbsp.olive or grapeseed oil, divided
1large onion, sliced thinly
2largebell peppers. assorted colors and sliced into 1/4 inch strips
salt & pepper, to taste
Mix the peeled shrimp in a large bowl with 1 tablespoon of lime juice, chili powder and season with salt and pepper. Let stand for 10 minutes.
Heat an iron or heavy-bottomed skillet on medium-high heat. Add 1 tablespoon of oil and saute onions and peppers. Season with salt and pepper. Cook until slightly browned, the peppers are fork tender and the onions slightly translucent. Remove to a plate and set aside.
In the same pan heated to medium-high heat, add another tablespoon of oil and cook the shrimp until the flesh is pink and the white part slightly opaque - about 1-2 minutes per side. Do not crowd the pan and cook the shrimp in batches if needed.
Once all the shrimp are cooked, add them back to the heated pan with the peppers and onions. Toss to combine together. Add the fresh lime juice and soy sauce to the pan tossing one more time.
Serve the shrimp fajitas with warmed tortillas, salsa, and guacamole for a delicious dinner! Enjoy!