Kick off your summer with these amazing Shrimp Fajitas, you will never eat fajitas out again!

Summer is here and with this heat the only types of food I want to eat is light, fun and flavorful!  I always have a bag of frozen shrimp in my freezer just incase we have one of those “I don’t feel like eating out or ordering” nights. I have to say it is a lifesaver at times! I totally suggest you do it. Anyways, I think I have emphasized before how much I love Mexican food! Anything in a tortilla is the best thing on earth! With that said, you know I had to share my favorite Shrimp Fajita recipe with you all!

It doesn’t take that much time or ingredients to get this dish together. I’m not joking when I say this, after you cut up the veggies and get the rest of the prep in order, it will take you 10 minutes to get this dish from the stove to the table! It cooks fast and is so flavorful, you would think you ate at a Mexican restaurant. Honestly, I have to say, this recipe is better than what I have had at any restaurant! You just have to try it out and see for yourself! 🙂

Enjoy!

Summer Shrimp Fajitas

2 Tbsp Canola or Vegetable Oil, divided
1 Onion, sliced
1 Red Bell Pepper, seeded & sliced
1 Yellow Bell Pepper, seeded & sliced
1 Jalapeño, sliced into coins
1 Garlic Clove, minced
1/4 Tsp Kosher Salt
1/4 Tsp Black Pepper
1 Lb Frozen Peeled & Deveined Shrimp, defrosted & placed between paper towels to drain excess water
1 Tbsp Taco Seasoning
Juice of 1 Lime, about 2 tbsp
1/3 Cup Cilantro, chopped
Corn or Flour Tortillas

Condiments:
Pico de Gallo
Guacamole
Sour Cream

1.  Heat 1 tbsp of oil in a large sauté pan over medium high heat. Add the onions and sauté for 4 minutes.
2. Add the sliced bell peppers and jalapeno, sauté for an additional 3 minutes.*
3. Toss in the minced garlic, salt and pepper and continue to sauté another minute.
4. Remove the onions & peppers from the pan and set aside.
5. Add 1 tbsp of oil into the same pan over medium high heat. Add the shrimp and taco seasoning to the pan and sauté for 2-3 minutes, until shrimp is cooked though.
6.  Place the onions and peppers back into the pan along with the chopped cilantro and lime juice.
7. Season with a pinch of salt and pepper and cook for 1 minute until all the flavors combine.
8. Serve with corn or flour tortilla and desired condiments.

*The spiciness from the jalapeños may cause you to cough, I suggest you turn on the vent!

Chef Alina
Los Angeles, Ca