Spend with Pennies · by Richa Gupta★ 4.6 (24)
Shrimp Fajitas
NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 61%
CARBS 49G47% OF CAL
6G FIBER0G ADDED9G INTRINSIC34G OTHER9G TOTAL SUGAR
FAT 13G28% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned shrimp and sautéed peppers and onions served in warm tortillas with your choice of toppings. A quick and zesty fajita dinner ready in under 30 minutes.
mainmexicanshellfish🍳 skilletdairy freegluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 2 tablespoons paprika
- 1 teaspoon chipotle powder
- 1 ½ tablespoons cumin
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- ½ teaspoon salt (or to taste)
- 2 tablespoons vegetable oil
- 1 onion (sliced)
- 3 cups sliced bell peppers (red and yellow bell peppers)
- 1 pound large shrimp (deveined and peeled)
- flour tortillas (or corn tortillas, for serving)
- toppings as desired (see notes)
At a glance
PER SERVING · TIME 25M
CAL 21%·PRO 61%
CARBS 49G47% OF CAL
6G FIBER0G ADDED9G INTRINSIC34G OTHER9G TOTAL SUGAR
FAT 13G28% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 722mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 818mg
- Calcium
- 164mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.