Combine chili powder, onion powder, ground cumin, dried oregano, smoked paprika, and salt. Rub seasoning onto peeled and deveined shrimp.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Forgot it was Taco Tuesday? Don't worry! You can have these shrimp fajitas on the dinner table in just 20 minutes!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee chili powder | ||
| 1 ½ tsp. That's Smart! onion powder | ||
| 1 ½ tsp. Hy-Vee ground cumin | ||
| 1 ½ tsp. Hy-Vee dried oregano leaves | ||
| ½ tsp. smoked paprika | ||
| ¼ tsp. Hy-Vee salt | ||
| 1 lbs. (26-to-30-ct.) raw shrimp, peeled and deveined; tails removed | ||
| 1 tbsp. Hy-Vee canola oil | ||
| 4 Hy-Vee fajita-size flour tortillas, warmed | ||
| Desired toppers, such as: sliced jalapenos, sauteed Hy-Vee Short Cuts fajita vegetables, fresh cilantro, Mexican crema, or sour cream |
Things To Grab
- Small bowl
- Large skillet
Directions
Heat canola oil in a large skillet over medium-high heat. Add shrimp; cook for 3 to 4 minutes or until opaque, stirring frequently. Serve in fajita-size tortillas with desired toppings.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 125mg
- Sodium: 690mg
- Total Carbohydrates: 16g
- Protein: 18g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 2%