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Easy Shrimp Fajitas

Latin inspired dishes tend to rank pretty high on people's favorite comfort food lists. Unfortunately, these dishes can rank a bit lower on the healthy food list. Find a yummy compromise with these easy shrimp fajitas!


  • 1 pound peeled, deveined frozen large shrimp, thawed

  • 8 tablespoons salsa

  • 1 teaspoon chili powder

  • 1 1/2 teaspoons olive oil plus 1 tbsp.

  • 8 ounces tricolor mini sweet bell peppers, sliced

  • 1 large red onion, halved and sliced

  • 8 whole-wheat tortillas (8 inches), warmed

  • 1 cup shredded green cabbage

  • 3/4 cup guacamole

  • 1 lime, cut into 4 wedges


In a medium bowl, toss the shrimp, 3 tbsp. salsa and the chili powder; let sit at room temperature while you cook your vegetables.

In a large skillet, heat 1 1/2 tsp. olive oil over medium-high (don't do anything with the other tbsp. of oil yet). Add the peppers and onion and cook, stirring often, until the peppers begin to brown, about 5 minutes; transfer to a plate. Add the remaining 1 tbsp. oil to the skillet. Add the shrimp to the skillet and cook, stirring often, until opaque in the center, about 3 minutes. Reduce the heat to medium-low. Add the pepper-onion mixture and 1/2 tsp. salt to the skillet and stir until combined, about 1 minute.

Serve the shrimp mixture with the tortillas, cabbage, guacamole, remaining salsa, and lime wedges.

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