Gina M. Ellery MS, RD, LDN, CNSC
671 Main Street
Harleysville, PA 19438
215-859-3858
ginaellery@dietitian.hush.com
Nutrition Counseling
Group Education
Meal Planning
Spicy Shrimp Fajitas
A quick one-pan meal!
Spicy Shrimp Fajitas
Ingredients
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12 oz bag of frozen, cooked, medium-sized shrimp
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1 medium red pepper, sliced
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1 small yellow onion, sliced
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2 Tbsp olive oil
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1 tablespoon chili powder
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1 ½ teaspoons ground cumin
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1 teaspoon sea salt
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1 teaspoon ground black pepper
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½ teaspoon ground paprika
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon crushed red pepper flakes
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¼ teaspoon dried oregano
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6, 4.5 inch street-sized tortillas (flour or corn)
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1 avocado, sliced

Directions
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Defrost shrimp under cool, running water until able to peel-off tails
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Peel-off shrimp tails
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Slice peppers and onions into thin strips
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Heat skillet to medium heat with 2 Tbsp olive oil
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Sautee peppers and onions together until soft
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Add shrimp into skillet with peppers and onions
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Cook all together until shrimp is slightly browned
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Remove from heat and add seasoning; distribute evenly
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Distribute mixture onto 8, 4.5 inch tortillas
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Top with 1/8 of sliced avocado onto each taco
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Store shrimp mixture in refrigerator for no more than 4 days; do not re-freeze
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Pair with a side salad or top with additional vegetables such as sliced tomatoes!
Nutrition Facts
Per 2 tacos with about 5 shrimp per taco (Recipe yields 4 servings)
Calories: 378
Protein: 25g
Carbohydrate: 34g
Total Fat: 16.7g
Saturated Fat: 2.3g
Sodium: 715 mg
Dietary Fiber: 4g