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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Shrimp and Veggie Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions