Sizzling Shrimp Fajitas Recipe for Quick Weeknight Dinner

• 1 lb. large shrimp, thawed if frozen, peeled and deveined, tails off
• 2 tbsp extra-virgin olive oil, divided
• 3 tbsp minced fresh parsley, cilantro works too
• 3 cloves garlic, minced
• ½ tsp kosher salt
• ½ tsp cumin
• ½ tsp chili powder, (American-style)
• ¼ tsp smoked paprika
• ¼ tsp onion powder
• 1 large sweet onion, thinly sliced
• 1 medium red bell pepper, sliced julienne, any color works
• 1 medium yellow or orange bell pepper, sliced julienne
• 8 (6 inch) flour tortillas
• salsa, for serving, optional
• sour cream, for serving, optional
• lime wedges, for serving, optional

1. In a large bowl, toss the shrimp with 1 tablespoon oil, minced parsley, minced garlic, kosher salt, cumin, chili powder, smoked paprika, and onion powder until evenly coated.
2. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add the sliced onion and bell peppers and cook, stirring occasionally, for about 4 minutes until crisp-tender. Season with a pinch of salt.
3. Add the seasoned shrimp to the skillet and stir until they turn pink and are cooked through, about 4–6 minutes depending on shrimp size and your pan.
4. While the shrimp cooks, warm the tortillas using your preferred method (microwave, stovetop, or gas flame) so they’re pliable and slightly charred if desired.
5. Assemble the fajitas by filling tortillas with shrimp and vegetables. Top with sour cream or salsa if you like, sprinkle extra chopped parsley, and serve with lime wedges.
6. Serve immediately and enjoy.

• Microwave: Wrap 4–5 tortillas in a damp paper towel and microwave ~30 seconds. Keep them wrapped in foil to stay warm.
• Gas stove: Toast each side about 15 seconds over a low flame for a light char.
• Skillet: Heat in a hot, dry skillet about 15 seconds per side over medium-low heat.

Nutrition