Skillet Shrimp Fajitas
Four portions of seasoned shrimp and sautéed peppers and onions for warm tortillas.
Ingredients
Main Ingredients
- 1 pound large shrimp thawed, peeled, deveined, and dried; about 26–30 per pound
- 2 tablespoons olive oil divided
- 1 bell pepper thinly sliced
- 1 onion thinly sliced
- 2 tablespoons fajita seasoning divided
- tortillas for serving
- lime wedges for serving
Instructions
Prepare and Cook
- Toss dried shrimp with 1 tablespoon olive oil and 1 tablespoon fajita seasoning. Refrigerate for about 15 minutes while preparing and cooking the vegetables.
- Heat the remaining 1 tablespoon oil over medium-high heat in a large skillet. Cook sliced pepper and onion with the remaining 1 tablespoon seasoning for 8–10 minutes until softened and browned; transfer to a bowl.
- Add the oiled shrimp to the skillet in one layer. Cook over medium-high heat for about 2 minutes, turn, and cook 1–2 minutes more until the flesh is pearly or white and opaque throughout.
- Turn off the heat and toss in the cooked vegetables. Warm tortillas according to package directions and serve the filling in 4 portions with lime wedges.
Notes
- Refrigerate filling at 40°F or below for up to 2 days; store tortillas separately.
- Reheat cooked leftovers to 165°F.