Best Healthy Shrimp Chicken Fajitas Recipes

SHEET-PAN SHRIMP FAJITAS

Sheet-Pan Shrimp Fajitas image

I love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. -Carla Hubl, Hastings, Nebraska

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
1 sweet onion, cut into 1/2-inch strips
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
12 corn tortillas (6 inches), warmed
Optional: Lime wedges, crema, fresh cilantro and sliced avocado

Steps:

Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans., Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler., Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas with toppings as desired.

Nutrition Facts : Calories 280 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 484mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

SHRIMP AND CHICKEN FAJITAS RECIPE - (4.2/5)

Shrimp and Chicken Fajitas Recipe - (4.2/5) image

Provided by damiles1

Number Of Ingredients 20

Ingredients

The Chicken
4 boneless/skinless chicken thighs, sliced into 1/4 inch strips
Juice of 1 lime (about 2 tablespoons)
3 cloves garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon Ancho chili powder
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon Cholula Chipotle Hot Sauce
The Shrimp
1 pound jumbo shrimp, peeled and deveined
1 tablespoon achiote oil
1 tablespoon Cholula Chipotle Hot Sauce
The Veggies
3 large bell peppers (assorted colors are pretty) cut into strips
1 medium onion, chopped
3 gloves garlic, crushed and chopped
3 scallions, roughly chopped

Steps:

Put the garlic cloves and salt in a food processor and pulse until the garlic is minced. Add the lime juice, pepper, cumin, chili powder, soy sauce, olive oil, and hot sauce and give everything a whirl until it is well-combined. Pour half of the marinade over the chicken, toss to coat, and stash in the fridge for at least an hour, but not longer than 4 hours. Reserve the other half of the marinade in the fridge for later. Pour the oil and hot sauce over the shrimp and toss to coat. Stash in the fridge while you prep the veggies. The Cook Think of the griddle as a flat wok - you want to get it hot and move the food on and off it quickly. So have all of your ingredients, and a large (pre-warmed if possible) serving platter arranged in front of you before you start. Center the griddle over your largest/hottest burner on the stove (or across 2 burners if you have a large rectangular griddle) and heat over medium-high heat for about 5 minutes. Swirl a couple of glugs of peanut oil on the griddle and let heat until it starts to shimmer (about 2 minutes). Use a slotted spoon to remove the chicken from the marinade and arrange it on the griddle. Let the chicken sear for about 2 minutes and then flip it over and let it cook for another minute or so until done (I like using a set of tongs for this). Remove the chicken to the platter and put the veggies on the griddle. Cook these until they soften and start to char a bit, about 5 minutes (or until your smoke alarm goes off like ours did). Pour just a couple of tablespoons of water on the griddle to de-glaze it and steam the veggies a bit. Use a spatula here to scrape up the brown bits and work them into the veggies. Remove the veggies to the platter and add the shrimp to the griddle. Cook these just until they turn pink and start to curl (about a minute), flip and cook the other side for another minute. Remove the shrimp to the platter and drizzle the whole thing with the reserved marinade. Serve with warm tortillas and guacamole.

BLACKSTONE CHICKEN, STEAK AND SHRIMP FAJITA

Blackstone Chicken, Steak and Shrimp Fajita image

Fajitas are a crowd favorite, so we created this recipe to feed a crowd. Tender chicken breasts, juicy skirt steak, briny shrimp and colorful peppers all get tossed in a chipotle-lime marinade to really amp up the flavor. Everything is prepared ahead of time then goes on a super-hot Blackstone® flat-top style griddle to sizzle away and cook in a matter of minutes. Your guests or family are then free to customize their own fajitas with an array of toppings.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1/2 cup lime juice, from about 6 limes
1/4 cup vegetable oil, plus more for the griddle
4 cloves garlic, grated
2 tablespoons chipotle chile powder
2 teaspoons dried oregano, preferably Mexican
1 teaspoon ground cumin
Kosher salt
1 1/2 pounds boneless skinless chicken breasts, each cut in half parallel to the cutting board then sliced crosswise into 1/4-inch-thick strips 1 skirt steak (about 1 1/4 pounds), sliced against the grain into 1/4-inch-thick strips
1 pound peeled and deveined shrimp, tails removed
2 white onions, thinly sliced
2 orange bell peppers, stemmed, seeded and slice
2 red bell peppers, stemmed, seeded and sliced
2 yellow bell peppers, stemmed, seeded and sliced
2 poblano peppers, stemmed, seeded and sliced
2 jalapeños, stemmed, seeded (optional) and sliced into rounds
20 fajita-size flour tortillas
Lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese for serving

Steps:

Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes.
Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter.
Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side.
Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.