Fit
Shrimp is the fastest protein in the kitchen. It goes from raw to perfectly cooked in about six minutes, which makes it ideal for weeknights when you are short on time and patience. In this recipe, peppers and onions get a head start in a very hot oven, then the seasoned shrimp joins them for a quick finish.
The fajita seasoning is a homemade blend of chili powder, cumin, smoked paprika, garlic powder and oregano. It is less salty than most store-bought packets and takes one minute to mix. Serve the shrimp in tortillas, over rice, or on a bed of greens.
The method
- Heat the oven to 425°F with a rack in the upper third. Mix the chili powder, cumin, paprika, garlic powder, oregano and salt in a small bowl.
- On a large rimmed baking sheet, toss the peppers and onion with 2 tablespoons oil and half of the spice blend. Spread them out in a single layer.
- Roast for 10 minutes, until the vegetables are beginning to soften and brown at the edges.
- Meanwhile, pat the shrimp very dry and toss with the remaining oil and spice blend.
- Push the vegetables to the sides of the pan and add the shrimp in a single layer in the center. Roast 5 to 7 minutes more, just until the shrimp are pink and opaque all the way through.
- Squeeze the lime over everything. While the pan rests, warm the tortillas wrapped in foil in the oven for 2 to 3 minutes or char them over a gas flame.
- Fill each tortilla with shrimp and vegetables and top with avocado, cilantro and salsa.
Coach notes
- Dry shrimp brown better. Blot them with paper towels before seasoning.
- Watch the shrimp closely; they turn rubbery if overcooked. They are done as soon as they curl into a loose C shape.
- Swap shrimp for thinly sliced chicken breast and roast it with the vegetables for 15 to 18 minutes total, until it reaches 165°F.
Store & reheat
Refrigerate shrimp and vegetables for up to 3 days. Reheat gently in a skillet for 2 minutes or enjoy cold over a salad. Store tortillas and fresh toppings separately.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
