Quick Shrimp Fajitas

  • 1 lb. large shrimp, peeled and deveined
  • 2 tsp. smoked paprika
  • 1 tsp. granulated garlic
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • ½ tsp. ground chipotle pepper
  • 2 T. cooking fat (I used olive oil)
  • 1 red onion, peeled and sliced into thin wedges
  • 1 sweet pepper, cored and sliced into strips
  • 8 oz. grape tomatoes, sliced in half
  • Splash of lime juice
  • Flour tortillas, warmed

In a large bowl, toss the shrimp with all of the seasonings until well coated.

In a large nonstick skillet, heat the cooking fat of your choice over medium-high heat until hot. Add the onion and pepper to the skillet and fry for 5 minutes, stirring constantly, until lightly softened. Add the shrimp and tomatoes and continue frying until the shrimp is fully pink and the tomatoes are softened and warmed throughout. Remove the skillet from the heat and splash a bit of lime juice into the pan and stir lightly to coat.

Serve the shrimp and vegetables in warmed flour tortillas immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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