One Pan Shrimp Fajitas

  • 1 lb. medium to large shrimp, peeled and deveined
  • 2 tsp. Penzeys fajita seasoning
  • ½ yellow bell pepper, sliced into strips
  • ½ orange bell pepper, sliced into strips
  • 1 small yellow onion, peeled and sliced into thin strips
  • 2 T. cooking fat of your choice, divided (I used bacon fat)
  • Flour or corn tortillas - for serving
  • Hot sauce, salsa, guacamole, etc - for serving

Toss the prepared shrimp with the fajita seasoning and allow to rest in a bowl while you prepare the vegetables for cooking. When the vegetables are ready, place them in another bowl and set aside.

Heat 1 tablespoon of the cooking fat in a large, nonstick skillet over medium-high heat. Add the shrimp and cook, stirring constantly, until the flesh is pink and the seasoning is evenly distributed. Remove the shrimp from the pan and keep warm.

Add the other tablespoon of the cooking fat to the same skillet over medium-high heat and add the peppers and onions. Cook, stirring constantly, until the vegetables are crisp-tender. Using a spatula, slide the vegetables to one side of the skillet and return the shrimp to the other side of the skillet, allowing them to warm briefly before serving with the tortillas and condiments of your choice.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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