This is a great way to make shrimp fajitas it is super-fast and easy with only using one pan. It's even faster if you do all your chopping ahead of time. It's a great low carb and low-calorie meal with a lot of protein.
1lb shrimp
4 bell peppers various colors cut in strips
1/4 C sliced jalapenos (optional)
2 tsp black lime seasoning- divided
2 tsp hatch chili seasoning- divided
4 tsp taco seasoning- divided
lime juice of 1 lime
4 TBSP olive oil
The recipe:
I prepped the peppers the night before and cut into strips plus the jalapenos and added to a Ziploc bag with 2 TBSP olive plus half of the seasonings. And rub together to coat then leave in fridge overnight.
Thaw shrimp and add to Ziploc with 2 TBSP olive oil, lime juice, and the other half of the seasonings. Rub together to coat.
Preheat the oven to 400 degrees.
On a baking sheet add the peppers and bake for 5 minutes.
Then top with the shrimp and bake another 8-10 minutes. Be careful not to overcook.
Serve with fajita fixings.
Notes:
If you don't like a lot of spice omit the jalapenos.
Garnish with cilantro, salsa, sour cream, guacamole. Serve with taco shells if desired, I omit them unless I have egg life wraps but I am currently out.
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