Shrimp Fajitas

Sweet Pea Living | Shrimp Fajitas | Whole30 | Paleo | Low Carb

Finally, summer is here! Warm, breezy days have replaced the cold weather and I’m ready to dig in to some food that fits the season. These Shrimp Fajitas are the perfect meal to kick off summer! They were inspired by a trip that my husband and I took to Cancun last year.Β 

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When I think about our trip, I remember the clear skies, warm sand and humid tropical air. I can smell the spicy aromas of the pool-side grill and taste the crispy shrimp tacos with fresh cabbage, pickled onions and hot salsa verde. While neither low-carb nor healthy, those tacos were our favorite meal and you better believe that we had them once (or twice) a day while there.

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These shrimp fajitas are a quick, cheap and healthy recreation of our favorite Mexican dish. While definitely not the same, the zesty shrimp marinade and juicy bell peppers are fantastic on a hot summer day.

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I highly encourage you to make tonight a fiesta with this dish and (as always) let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram!

Shrimp Fajitas


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

INGREDIENTS
 30 medium shrimp, peeled and deveined
 ¼ cup extra virgin olive oil (EVOO)
 2 tsp cumin, separated
 2 tsp paprika, separated
 2 tsp cayenne pepper, separated
 1 tsp garlic, minced
 2 limes, one juiced and one cut into wedges
 3 bell peppers (any color), sliced thinly
 1 medium Spanish onion, sliced thinly
GARNISH
 butter lettuce
 cilantro, chopped
 sliced avocado

INSTRUCTIONS
1

Marinate shrimp with vegetable oil, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon cayenne pepper, minced garlic and lime juice for 2-3 hours or overnight.

2

Preheat oven to 450 degrees.

3

On a baking sheet lined with aluminum foil, spread out the bell pepper and onion slices.

4

Drain shrimp from marinade and spread shrimp out on baking sheet.

5

Lightly sprinkle with remaining seasonings and about 1 tablespoon EVOO. Mix well.

6

Cook for 10 minutes. Mix well. Then, broil on high for 2 minutes.

7

Squeeze fresh lime juice (from wedges) over fajitas mixture and top with fresh cilantro and sliced avocado. Serve in lettuce wraps and enjoy!

Ingredients

INGREDIENTS
 30 medium shrimp, peeled and deveined
 ¼ cup extra virgin olive oil (EVOO)
 2 tsp cumin, separated
 2 tsp paprika, separated
 2 tsp cayenne pepper, separated
 1 tsp garlic, minced
 2 limes, one juiced and one cut into wedges
 3 bell peppers (any color), sliced thinly
 1 medium Spanish onion, sliced thinly
GARNISH
 butter lettuce
 cilantro, chopped
 sliced avocado

Directions

INSTRUCTIONS
1

Marinate shrimp with vegetable oil, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon cayenne pepper, minced garlic and lime juice for 2-3 hours or overnight.

2

Preheat oven to 450 degrees.

3

On a baking sheet lined with aluminum foil, spread out the bell pepper and onion slices.

4

Drain shrimp from marinade and spread shrimp out on baking sheet.

5

Lightly sprinkle with remaining seasonings and about 1 tablespoon EVOO. Mix well.

6

Cook for 10 minutes. Mix well. Then, broil on high for 2 minutes.

7

Squeeze fresh lime juice (from wedges) over fajitas mixture and top with fresh cilantro and sliced avocado. Serve in lettuce wraps and enjoy!

Shrimp Fajitas

Shrimp Fajitas

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