Shrimp Fajitas for the week
- Yield 4 servings
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Shrimp Fajitas for the week sits in the Seafood section of Regbie. The card serves 4 servings. Plan on 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ pounds jumbo shrimp (21-25 per pound), peeled and deveined
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Diamond Crystal kosher salt
- 4 tablespoons avocado oil, or extra virgin olive oil
- Freshly ground black pepper
- 1 medium red bell pepper, deseeded, cored and sliced into ¼-inch strips
- 1 medium yellow bell pepper, deseeded, cored, and sliced into ¼-inch strips
- 1 small onion, peeled and thinly sliced
- 3 large garlic cloves, minced
- 2 tablespoons fresh lime juice
- ¼ cup minced fresh cilantro
- 1 lime, cut into wedges for serving
- Butter lettuce leaves, skippable
- Grain free tortillas, skippable
- Salsa, skippable
- Guacamole, skippable
- Sour cream (dairy free), skippable
Method
In a large bowl, combine the shrimp, chili powder, ground cumin, smoked paprika, garlic powder, ½ teaspoon Diamond Crystal kosher salt, and 1 tablespoon avocado oil. Turn well and keep nearby.
Warm a wide skillet over medium a hot burner. When the pan is hot, swirl in 1 tablespoon of oil. Tip in the peppers and onions and a sprinkle of salt and pepper.
Leave stirring frequently, until the onions and bell pepper are slightly softened and charred in parts, about 3 to 5 minutes.
Tip in in the minced garlic and saute until fragrant, about 30 seconds. Taste the veggies for seasoning and salt and pepper to taste. Move the vegetables to a plate.
Swirl in 1 tablespoon of oil in the empty pan and add half the shrimp in a single layer to the pan and cook for about 1 to 2 minutes per side or until the shrimp is opaque and just cooked through.
Move the shrimp to the veggie platter and repeat the cooking process with the rest of the shrimp.
When the second batch of shrimp is finished cooking, turn off the heat and add the cooked shrimp and veggies back into the pan.
Tip in the fresh lime juice and finish with fresh cilantro. Plate with lime wedges, lettuce leaves, grain-free tortillas, salsa, guacamole, and/or sour cream,
Kitchen notes
- How to save leftovers: the cook bet you won't have leftovers, but if you do, you can save them in a sealed airtight container in the fridge for up to four days.
- The cook normally eat the leftover shrimp and veggies cold, but feel free to microwave them for about a minute or until heated through.
