Easy Skillet Shrimp Fajitas
This Easy Skillet Shrimp Fajitas recipe is a quick and easy meal you can whip up in one pan in under 20 minutes; includes a flavorful avocado tomato salsa!
Servings: 4 servings
Ingredients
For the shrimp and fajita veggies
- 2 tablespoons olive oil divided
- 3 bell peppers thinly sliced
- 1 red onion thinly sliced
- 4 garlic cloves thinly sliced
- 2 tablespoons taco or fajita seasoning divided
- 1 pound shrimp peeled and deveined
For the avocado salsa
- 2 avocados chopped
- 2 roma tomatoes finely chopped
- ¼ red onion chopped
- ¼ cup cilantro chopped
- 1 garlic cloves minced
- 1 jalapeño minced
- 1 lime juiced
- Salt and pepper
For serving the fajitas
- Tortillas
- Lime wedges
- Sour cream
Instructions
- In a medium bowl, combine shrimp with 1 tablespoon oil and 1 tablespoon fajita seasoning.
- Heat the remaining 1 tablespoon oil in a large skillet over medium high heat. Add peppers and onions and cook. After 5 minutes, lower heat to medium, add garlic, remaining seasoning and mix to combine. Cook until veggies are lightly charred and softened, mixing occasionally, about 2 more minutes. Remove from pan and keep warm.
- Reduce heat to medium and add shrimp mixture to the pan. Cook for 2-3 minutes on each side.
- To make the avocado salsa, add all the salsa ingredients to a large mixing bowl and stir well to combine.
- Serve the shrimp fajitas with the vegetables and avocado salsa, along with warm tortillas, sour cream and lime wedges, if desired.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge. But they are best enjoyed within 24 hours.
Nutrition
Calories: 280kcal | Carbohydrates: 21g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 123mg | Potassium: 833mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3425IU | Vitamin C: 138mg | Calcium: 38mg | Iron: 1mg
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