Combine chili powder, onion powder, ground cumin, dried oregano, smoked paprika, and salt. Rub seasoning onto peeled and deveined shrimp.
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
|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
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.
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 125mg
- Sodium: 690mg
- Total Carbohydrates: 16g
- Protein: 18g