Shrimp Fajitas: A Family Favorite
Shrimp fajitas have been a long-time favorite in our household, regularly making their way into our meal planning calendar. With wild frozen shrimp always stocked in the freezer, it’s the perfect quick-cooking protein for those busy weeknights when you need a fast yet satisfying meal. The shrimp and veggies can be piled on top of lettuce with a side of black beans or tucked into warm tortillas with all the toppings.
Easy to Make on the Go: Hotels, RVs, and Airbnb Kitchens
Not only do we enjoy making shrimp fajitas for quick and nutritious meals at home, we also prepare them while traveling. Whether staying in a hotel with a kitchenette, an RV kitchen, or an Airbnb, shrimp fajitas are an easy go-to meal. To make things effortless while away, I bring a small zip-top bag with a pre-mixed spice blend. This way, we’re ready to go with minimal prep when we arrive at our destination.
For an even quicker option, we love using Trader Joe’s pre-packaged taco seasoning. It’s made with ingredients you can pronounce and easy to toss in your suitcase for easy cooking while away. While this seasoning has a bit of a kick, it’s a family favorite and a staple for shrimp tacos as well as chicken and beef taco bowls that my kids enjoy.
I hope you make this quick cooking dinner and it makes its way into your dinner rotation.
Cheers,
Christina
Chipotle Shrimp Fajitas
Ingredients
- 2 tbsp avocado oil
- 1 large brown or red onion, thinly sliced
- 2 large bell peppers, any color, thinly sliced
Shrimp Marinade
- 1 lb medium raw shrimp, peeled, deveined, tails removed and pat dry wild shrimp is preferrable
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- ½ tsp chipotle powder
- 1 tsp dried Mexican oregano
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
Optional Taco/Bowl Toppings
- warmed flour or Siete almond flour tortillas
- cooked rice
- chopped cilantro
- pickled red onions
- shredded green cabbage/shredded lettuce
- warm black beans
- diced avocado
Instructions
- In a medium bowl, add the shrimp, 1 tbsp of avocado oil and the rest of the marinade ingredients and gently combine. Refrigerate about 30 minutes while you prepare the other ingredients.
- Heat a large cast iron skillet over medium-high. Once hot, add 2 tbsp avocado oil, bell pepper and onions and season with ½ tsp kosher salt and ½ tsp ground pepper. Stir occasionally and cook until veggies are soft and blackened in spots.
- Push the veggies to the side of the pan and add the shrimp and all of the oil and spices from the marinade. Cook the shrimp about 2 minutes per side.
- Make tacos or bowls with toppings as desired and enjoy!