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Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Active Time:20 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsneutral-flavored oil, such as avocadoorgrapeseed1tablespoonchili powder2teaspoonsground cumin1 ¼teaspoonsgarlic powder1teaspoonlime zest¾teaspoonsalt½teaspoonchipotle chile powder1largered bell pepper, sliced1largeyellow bell pepper, sliced1largeonion, halved and sliced1poundlarge shrimp (24-30 count), peeled and deveined, halved lengthwise1tablespoonlime juice8corn tortillas, warmedLime wedges, chopped fresh cilantro, sour cream, avocadoand/orpico de gallo for serving
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsneutral-flavored oil, such as avocadoorgrapeseed
1tablespoonchili powder
2teaspoonsground cumin
1 ¼teaspoonsgarlic powder
1teaspoonlime zest
¾teaspoonsalt
½teaspoonchipotle chile powder
1largered bell pepper, sliced
1largeyellow bell pepper, sliced
1largeonion, halved and sliced
1poundlarge shrimp (24-30 count), peeled and deveined, halved lengthwise
1tablespoonlime juice
8corn tortillas, warmed
Lime wedges, chopped fresh cilantro, sour cream, avocadoand/orpico de gallo for serving
Directions
Preheat oven to 400°F.
Combine oil, chili powder, cumin, garlic powder, lime zest, salt and chipotle chile powder in a large bowl. Transfer 4 teaspoons of the mixture to a small bowl and set aside. Add red and yellow bell peppers and onion to the large bowl; stir to combine. Spread the vegetables on a large rimmed baking sheet and roast on the middle rack, stirring once, until mostly soft, 13 to 15 minutes. (Reserve the large bowl for the next step.)
Meanwhile, add shrimp and the reserved chile mixture to the large bowl and toss to combine. Once the vegetables have softened, remove from the oven and stir in the shrimp on the baking sheet. Continue roasting until the vegetables and shrimp are cooked through, about 5 minutes more. Transfer to a serving dish and stir in lime juice. Serve with warmed tortillas and with lime wedges, cilantro, sour cream, avocado and/or pico de gallo, if desired.
Frequently Asked QuestionsBesides being loaded with flavor, these shrimp fajitas offer a ton of nutrition. Theshrimp bring lean protein, and the vegetables and corn tortillas offer complex carbohydrates and fiber. The shrimp, veggies, tortillas andspicesall offer a variety of vitamins, minerals and antioxidants (yes, even the shrimp have the antioxidant astaxanthin!). Altogether, this is an anti-inflammatory powerhouse meal.Yes, it is. There are no ingredients in this recipe that contain gluten.Absolutely, but this meal is so much better when fresh that we would hesitate to make it the day before, especially when serving it to guests. If you have leftovers, you can tuck those away in airtight containers, which should remain good for up to three days in the fridge. When it’s time to reheat, you have a few options: You can heat the fajitas in a 350°F oven for 10 to 15 minutes, warm them in a skillet or use your air fryer.In addition to the suggested condiments—lime wedges, cilantro, sour cream, avocado or pico de gallo—there are plenty ofside dishesto complement this recipe. If you’re pinched for time, choose ones that can be made the previous day or prepped ahead and ready to be assembled. A simple green salad and some roasted potatoes would be ideal. However, if you have more time, try anOrange and Avocado SaladorRoasted Corn, Black Bean and Mango Salad,esquites(spicy, cheesy corn) orsweet potato soupandcornbread. A plate of fresh-bakedcinnamon churroswith warm chocolate sauce for dipping would be a grand finale.You canwarm tortillasin the oven, on the stovetop or in a microwave. The oven method: Preheat the oven to 375°F, then add a stack of eight tortillas that have been wrapped in foil. Heat for 10 to 15 minutes. If you’re cooking for a crowd, create multiple packages. The stovetop methods (gas or electric): Use tongs and warm an individual tortilla over the lit burner, flipping the tortilla over until it’s softened and beginning to char on both sides. Or you can put the tortillas in a dry heated skillet for half a minute, and then tuck them in foil to stay warm.Absolutely, and they’ll be good for up to six months. Keep the tortillas in the original packaging or separate them into desired portions and put them in freezer-safe bags.
Frequently Asked Questions
Besides being loaded with flavor, these shrimp fajitas offer a ton of nutrition. Theshrimp bring lean protein, and the vegetables and corn tortillas offer complex carbohydrates and fiber. The shrimp, veggies, tortillas andspicesall offer a variety of vitamins, minerals and antioxidants (yes, even the shrimp have the antioxidant astaxanthin!). Altogether, this is an anti-inflammatory powerhouse meal.
Yes, it is. There are no ingredients in this recipe that contain gluten.
Absolutely, but this meal is so much better when fresh that we would hesitate to make it the day before, especially when serving it to guests. If you have leftovers, you can tuck those away in airtight containers, which should remain good for up to three days in the fridge. When it’s time to reheat, you have a few options: You can heat the fajitas in a 350°F oven for 10 to 15 minutes, warm them in a skillet or use your air fryer.
In addition to the suggested condiments—lime wedges, cilantro, sour cream, avocado or pico de gallo—there are plenty ofside dishesto complement this recipe. If you’re pinched for time, choose ones that can be made the previous day or prepped ahead and ready to be assembled. A simple green salad and some roasted potatoes would be ideal. However, if you have more time, try anOrange and Avocado SaladorRoasted Corn, Black Bean and Mango Salad,esquites(spicy, cheesy corn) orsweet potato soupandcornbread. A plate of fresh-bakedcinnamon churroswith warm chocolate sauce for dipping would be a grand finale.
You canwarm tortillasin the oven, on the stovetop or in a microwave. The oven method: Preheat the oven to 375°F, then add a stack of eight tortillas that have been wrapped in foil. Heat for 10 to 15 minutes. If you’re cooking for a crowd, create multiple packages. The stovetop methods (gas or electric): Use tongs and warm an individual tortilla over the lit burner, flipping the tortilla over until it’s softened and beginning to char on both sides. Or you can put the tortillas in a dry heated skillet for half a minute, and then tuck them in foil to stay warm.
Absolutely, and they’ll be good for up to six months. Keep the tortillas in the original packaging or separate them into desired portions and put them in freezer-safe bags.
Originally appeared: EatingWell.com, March 2022
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Nutrition Facts(per serving)349Calories13gFat33gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
