Am I the only one who thinks fajitas are one of the best and easiest dinners ever? They’re so good and so versatile with how you can dress them that even the pickiest of eaters will be fed. (I have one kid that only adds cheese to theirs- and that’s okay!) I think I make chicken fajitas once a week, and I know my family is probably starting to get just a little bit tired of them. So last night I switched it up and made these shrimp fajitas- not too spicy and a very similar seasoning mix I make for my chicken ones. They turned out perfect, and I must say you really need to add the avocado (or make a quick guac, even better!) and a little fresh cilantro. Heavenly! Enjoy 🙂
Blackened Shrimp Fajitas
Ingredients
- 1 pound shrimp, peeled and deveined
- olive oil
- 1 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon corn starch
- pinch of salt and pepper
- 2 large red bell peppers, sliced
- 8 tortilla wraps
- additional toppings: avocado, fresh cilantro, sour cream, shredded cheese
Directions
- In a small bowl, combine the chili powder, cumin, paprika, garlic powder, corn starch and salt and pepper. Mix well
- In a skillet over med-high heat, add olive oil and shrimp, sprinkle seasoning mix over shrimp until well coated. Cook shrimp through, about 3 minutes or until pink. Slide shrimp to side of pan
- Add bell peppers and cook until tender, about 5 minutes.
- Toast the tortilla wraps in oven at 325 degrees for about 5 minutes, wrapped in tinfoil, or place them directly on burner over low heat for about 10 seconds each.
- Serve shrimp and peppers in tortillas with optional garnish of fresh cilantro, avocado, and sour cream or cheese. Enjoy!