Best Mexican Shrimp Fajitas Recipes

QUICK AND EASY SHRIMP FAJITAS

Quick and Easy Shrimp Fajitas image

This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoning to make it easier, but any seasoning combination for fajitas will work. Serve with refried beans and Spanish rice to make an easy meal!

Provided by AnneMo

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ tablespoons vegetable oil, divided
1 green bell pepper, sliced
1 red bell pepper, sliced
1 pound medium shrimp - peeled and deveined
1 cup (1 small) chopped onion
1 (1.25 ounce) package taco seasoning mix
3 tablespoons water, or as needed
6 (10 inch) flour tortillas, warmed

Steps:

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 44.7 g, Cholesterol 115.2 mg, Fat 9.6 g, Fiber 3.4 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 1011.5 mg, Sugar 4.8 g

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 FAJITAS

Shrimp Fajitas image

I've lost 50 pounds recently and my husband, Jere, has lost 65. We're always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound uncooked medium shrimp, peeled and deveined
4 tablespoons minced fresh cilantro, divided
1 tablespoon plus 2 teaspoons olive oil, divided
3 teaspoons Caribbean jerk seasoning
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
1 cup fat-free sour cream
1 large onion, halved and thinly sliced
1 medium sweet red pepper, cut into thin strips
1 medium green pepper, cut into thin strips
8 flour tortillas (6 inches), warmed
1/2 cup salsa

Steps:

In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro., In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture.

Nutrition Facts : Calories 418 calories, Fat 13g fat (1g saturated fat), Cholesterol 147mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.

TEX-MEX SHRIMP FAJITAS WITH PEPPERS AND ONIONS

Tex-Mex Shrimp Fajitas with Peppers and Onions image

These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon olive oil
1 lime, juiced
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream

Steps:

For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
Prepare a grill for medium-high heat and brush the grill grates with oil.
Grill the shrimp until cooked through, about 2 minutes per side.
Serve with the warm tortillas and toppings.