Colorful and flavorful, these sizzling shrimp fajitas are not only simple and quick to make, they are also delicious with jalapeños for some extra heat!
1 1/2poundsmedium shrimppeeled and deveined
1/2cupfresh lime juice
1/2teaspooncayenne pepper(or more to taste)
1teaspoondried oregano(or fresh may be used)
1/4cupextra virgin olive oil
1 1/2cupsfresh sliced mushrooms
1large red onionsliced
1large red bell peppercut into ⅓-inch strips
1large yellow or green bell peppercut into ⅓-inch strips
Salt and pepper to taste
1jalapenoseeded and sliced (or red Fresno chili)
In a large mixing bowl or zip-top bag, combine the lime juice, cumin, chili powder, garlic powder, cayenne, and oregano.
Add the shrimp, and toss to coat or use your hands to coat in the sealed bag. Marinate in the refrigerator for 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Saute the sliced mushrooms, onions, and bell pepper strips, stirring continuously with a wooden spoon until the vegetables are softened (about 10 minutes).
Add the marinated shrimp to the skillet, and stir continuously until cooked through. Season with salt and pepper to taste.
Spoon the sauteed ingredients onto warmed tortillas. Garnish with sliced jalapenos and fresh cilantro.