Shrimp and Veggie Fajitas Recipe

Name: Shrimp and Veggie Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup coconut oil; 2 limes, juiced; 1 garlic clove, minced; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder or 1 teaspoon Mrs. Dash seasoning mix; 1 dash hot sauce; 1 pinch salt; 1 pinch fresh ground black pepper; 1 medium onion, sliced to julienne; 1 green bell pepper, sliced to julienne; 1 red bell pepper, sliced to julienne; 1 (8 ounce) package baby bella mushrooms, sliced; 9 flour tortillas; 8 ounces shrimp, peeled and deveined; guacamole, for topping (optional); salsa, for topping (optional)

Servings: persons

¼ cup coconut oil
2 limes, juiced
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder or 1 teaspoon Mrs. Dash seasoning mix
1 dash hot sauce
1 pinch salt
1 pinch fresh ground black pepper
1 medium onion, sliced to julienne
1 green bell pepper, sliced to julienne
1 red bell pepper, sliced to julienne
1 (8 ounce) package baby bella mushrooms, sliced
9 flour tortillas
8 ounces shrimp, peeled and deveined
guacamole, for topping (optional)
salsa, for topping (optional)

1
In a resealable plastic bag or container, combine the lime juice, minced garlic, cumin, garlic powder, onion powder or Mrs.
2
Dash, hot sauce, salt and pepper.
3
Toss half with onions to coat, and other half with shrimp to marinade in the fridge until ready to cook.
4
In a large skillet, heat up 2 tablespoons of coconut oil (per batch of veggies cooked) and saute each vegetable separately, until soft.
5
Wrap tortillas in foil and warm in the oven for 15 minutes, or wrap in paper towels and warm in the microwave for 10 seconds.
6
Cook shrimp in the skillet with the rest of the coconut oil, one minute on each side.

1100

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ¼ cup coconut oil, 2 limes, juiced, 1 garlic clove, minced, 1 teaspoon ground cumin, and more.

Yes, Shrimp and Veggie Fajitas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Veggie Fajitas

How did you like this recipe?

Frequently Asked Questions