Dinner · 20 min

Shrimp Fajita Skillet

A dinner built around shrimp and bell peppers — on the table in 20 minutes. At 460 calories and 36g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Shrimp
• 2 Bell peppers
• 1/2 Red onion
• 1 tbsp Fajita seasoning
• 1 tbsp Olive oil
• 1 wedge Lime
• 1/2 Avocado

Steps

1. Peel and devein 6 oz of shrimp if needed, then pat them completely dry — dry shrimp sear; wet shrimp steam.
2. Slice 2 bell peppers and 1/2 red onion into thin strips, keeping them roughly the same width so they cook evenly.
3. In a large bowl, toss the shrimp and vegetables with 1 tablespoon of fajita seasoning and 1 tablespoon of olive oil until everything is coated.
4. Heat a large skillet over medium-high heat until a drop of water sizzles, about 2 minutes.
5. Add everything to the skillet in a single layer and cook 6 minutes, stirring once or twice, until the shrimp are pink and curled into a C shape and the vegetables have charred spots.
6. Squeeze 1 lime wedge over the skillet and toss once more.
7. Serve hot with 1/2 sliced avocado on top. Eat as-is or pile into warm tortillas.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes