This dish can be used for fajitas or simply served as a main course with rice and vegetables. We often have it with Spanish style cauliflower rice.
CHILI-LIME SHRIMP FAJITAS
There is a lot of flexibility in the preparation of this recipe. It can be done on the stove top as well as in the oven. Also, I have served it as the main protein plate and as a fajita.
Servings 0
Ingredients
- 1 red bell pepper thinly sliced
- 1 orange or green bell pepper thinly sliced
- 1 small sweet onion thinly sliced
- 1/2 jalapeño thinly sliced (optional)
- 1 lb large shrimp peeled and deveined; I prefer to chop the shrimp into bite-sized pieces for fajitas.
- 2 tablespoons extra-virgin olive oil, or a spray
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Grated zest and juice of 1 lime
- 4 to 6 large corn tortillas
- 1/2 cup guacamole for serving
- 1/4 cup lime crema see separate recipe
- Fresh cilantro for serving
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the bell peppers, onion, jalapeño (if using), shrimp, olive oil (several sprays), chili powder, garlic powder, and salt and pepper. Toss with tongs until all the ingredients are well coated.
- Arrange the mixture in an even layer on a baking sheet. Bake for ten minutes, until the shrimp are pink and opaque and the vegetables have softened. Remove the pan from the oven. Sprinkle with the lime zest and juice and toss to coat. Alternative cooking method is to saute in a skillet.
- Serve immediately, with the tortillas, guacamole, sour cream, and cilantro. Or serve in a bowl with cauliflower rice.
Notes
If you want to use as a salad or to eat as leftovers, let cool completely and store in the refrigerator for up to three days.