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Shrimp Fajitas
15 min prep time
15 min cook time
5servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
How to Make Shrimp Fajitas
Serve this dish with jicama sticks and fresh guacamole. If you’d like, you can make this colorful dish even more vibrant by using different color peppers or purple onion.
15 min prep time
15 min cook time
5servings
2 fajitas
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Step-By-Step Instructions:
- Coat a large non-stick skillet with cooking spray. Cook the shrimp over medium heat for about 2 minutes. Remove the shrimp from the pan and set aside.
- Add the oil to the pan and heat. Add the bell peppers and onions and cook for about 7 minutes or until they begin to brown. Add the shrimp and any juices back to pan.
- Add the water and spices, including salt and pepper. Bring the mixture to a boil; reduce heat and simmer until the water evaporates. Serve the shrimp and peppers in the corn tortillas.
Nutrition facts
5 Servings
-
Serving Size
2 fajitas
- Amount per serving Calories 230
-
Total Fat
3g
- Saturated Fat 0.4g
- Trans Fats 0g
- Cholesterol 150mg
- Sodium 340mg
-
Total Carbohydrate
31g
- Dietary Fiber 5g
- Total Sugars 4g
- Added Sugars 0g
- Protein 23g
- Potassium 470mg
- Phosphorous 380mg
Ingredients
nonstick cooking spray
1
medium shrimp (peeled and deveined)
1 lbs
olive oil
1 tsp
red bell pepper (sliced into thin strips)
1
green bell pepper (sliced into thin strips)
1
medium onion (sliced into thin strips)
1
water
1/4 cup
chili powder
1/2 tbsp
cayenne pepper (optional)
1/4 tsp
cumin
1/4 tsp
salt
1/2 tsp
black pepper
1/2 tsp
corn tortillas
10
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