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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
Print Recipe >
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.
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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 240
- % Daily value*
-
Total Fat
3.5g
4%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 145mg 48%
- Sodium 320mg 14%
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Total Carbohydrate
31g
11%
- Dietary Fiber 2g 7%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 23g
- Potassium 510mg 11%
Ingredients
nonstick cooking spray
1 spray, 0.25 g
shrimp (medium, peeled and deveined)
1 lbs
olive oil
1 tsp
red bell pepper (thinly sliced)
1 med
green bell pepper (thinly sliced)
1 med
onion(s) (thinly sliced)
1 med
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 small
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