chillyfillmores
Emma Keys
– 1 lb raw shrimp, peeled and deveined – 1 red bell pepper, sliced – 1 green bell pepper, sliced – 1 yellow onion, sliced – 2 tbsp olive oil – 1 tsp chili powder – 1 tsp cumin – ½ tsp smoked paprika – ½ tsp garlic powder – Salt and pepper to taste – 6–8 flour or corn tortillas – Optional: avocado, lime wedges, cilantro, sour cream
Ingredients
01
Slice bell peppers and onions into thin strips. Peel and devein the shrimp. Pat shrimp dry so they sear, not steam, in the skillet.
02
In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until fully coated.
03
Heat a large skillet over medium-high. Add olive oil, then bell peppers and onions. Cook until slightly softened with some char, about 5–6 minutes.
04
Add seasoned shrimp to the hot pan. Cook 2–3 minutes per side until pink and slightly browned. Remove from heat immediately to avoid overcooking.
05
Warm tortillas and fill with sautéed veggies and shrimp. Top with lime juice, avocado, cilantro, or sour cream for extra flavor.
06
Serve hot with your favorite sides like rice, beans, or salsa. These shrimp fajitas are colorful, zesty, and sure to be a crowd-pleaser.