Make a hot sizzlingly skillet of shrimp fajitas. This recipe has tons of flavor, it's quick, and healthy, just warm up some tortillas and you’re all set!
ingredient
- 1 pound shrimp, 16/20 count, peeled and deveined
- ½ teaspoon cumin
- ½ teaspoon smoked paprika, or sweet
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 1 tablespoon lime juice
- ¼ cup olive oil, divided
- 1 cup yellow onions, ¼" thick slices
- 2 cups zucchini, ¼" thick slices
- 4 cups bell peppers, ¼" thick slices
- 1 tablespoon minced garlic
- ¼ cup cilantro leaves, for garnish
- lime wedges, for garnish
- 8 flour tortillas
Directions
- Marinate the Shrimp – In a large bowl, combine shrimp, cumin, paprika, garlic powder, onion powder, 1 teaspoon salt, pepper, lime juice, and 1 tablespoon olive oil. Marinate for 10 minutes. Meanwhile, slice and chop the onion, zucchini, bell peppers, and garlic.
- Cook the Shrimp – Heat a 12-inch cast-iron skillet or stainless steel pan over medium heat. Add 1 tablespoon oil. Once hot add the shrimp in a single layer. Cook for 2 minutes, flip, and cook until opaque, about 1 minute. Transfer to a clean plate.
- Saute the Vegetables – Add 2 tablespoons of oil to the pan. Once hot, add the onions, saute for 1 minute. Add the zucchini, and saute for 2 minutes. Add bell peppers and garlic, and saute for 2 minutes. Season vegetables with ½ teaspoon salt and stir to combine.
- To Serve – Add the shrimp back to the pan, stir, and cook for 1 minute to warm. Garnish with cilantro and serve with lime wedges and warmed tortillas.
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