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Rainbow Shrimp Fajita

Course Appetizer, dinner, tapas
Cuisine anti inflammatory, Mexican, seafood, Shrimp
Keyword bell peppers, chilis, fajita, guacamole, Shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Calories 300 kcal

Ingredients

  • 1 ½ pounds peeled and deveined wild caught shrimp raw
  • 1 large red onion peeled and thinly sliced
  • 4 cloves fresh garlic minced
  • 1 each red orange, and yellow bell pepper, seeded and thinly sliced
  • 2 tbsp good olive oil divided
  • 1 tsp ancho chili powder
  • 1 tsp chipotle chili powder
  • 1 tbsp ground cumin
  • ½ cup fresh oregano destemmed and chopped
  • ½ tsp fine ground sea salt
  • 8 small or 4 large tortilla
  • 1 lime cut into wedges

Instructions

  1. Preheat oven to 400 degrees F – use convection roast setting if you have a convection oven
  2. Mix dry spices – chili powders, cumin, and sea salt
  3. In a large baking dish, toss onions, garlic, peppers, and oregano with 1 tbsp olive oil, and half of spice mix
  4. Bake on middle upper oven rack until vegetables begin to wilt, about 10 minutes

  5. Toss remaining spice mix with shrimp, then layer shrimp on top of vegetables and return pan to oven

  6. Roast for 10 minutes, turning shrimp over with tongs halfway through
  7. Shrimp is cooked when it is pink and minimum internal temperature is 145 degrees F
  8. While fajita mixture is roasting, warm tortillas in a dry preheated nonstick pan or cast iron skillet, toasting each side, then set aside stacked to keep warm
  9. Serve family style with lime wedges, and if desired, guacamole, salsa, and a dollop of plain yogurt
    Shrimp Fajita with Condiments