Ingredients:

  • 1 pound (450g) frozen shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) fajita seasoning
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) fajita seasoning
  • 1/4 teaspoon (1.25ml) garlic powder
  • Salt and freshly ground black pepper to taste
  • 8-12 flour tortillas, warmed
  • Salsa, guacamole, sour cream, shredded cheese, lime wedges, cilantro (for toppings)

Instructions:

  1. Place the frozen shrimp in a bowl of cold water for about 30 minutes, or until thawed. Pat dry with paper towels.
  2. In a mixing bowl, toss the thawed shrimp with olive oil, fajita seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper. Set aside.
  3. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers. Sauté until tender-crisp, about 5-7 minutes. Season with fajita seasoning, garlic powder, salt, and pepper. Remove veggies from the skillet and set aside.
  4. Add the marinated shrimp to the same skillet. Cook for 2-3 minutes per side, or until pink and opaque. Be careful not to overcook!
  5. Return the sautéed veggies to the skillet with the cooked shrimp. Toss to combine.
  6. Serve the shrimp and veggie mixture immediately with warm tortillas and your favorite toppings.