Easy Peasy Shrimp Fajitas
After my solo shopping trip on Saturday, I came home and Zach and I decided to have a Date Night In. We used to cook together a lot when we were dating, so whenever we stay in and make something fun together on a weekend it’s like we’re back in our early dating days. This recipe is so quick, though, you can easily put it together on a weeknight…but it’s a little more fun if you can sit down and enjoy it on a weekend with some margaritas 🙂
Quick Shrimp Fajitas
Ingredients (sorry, measurements are approximate – tailor to suit your tastes and the number of eaters!)
Red and Green Peppers, sliced thinly
Red onion, sliced
Zuchinni, sliced into half-moons
salt and pepper
3/4 lb. shrimp (I usually buy frozen raw shrimp that is already peeled and deveined, about medium size shrimp, mine were 51-60/lb. sized)
Preheat oven to 375*. Spray a large rimmed cookie sheet with non-stick spray.
Put all of the veggies in a bowl, drizzle with olive oil, and add the spices to suit your tastes. I use a few shakes of chili powder, a little less cumin, and one shake of chipotle powder and garlic powder. Sprinkle with salt and pepper and toss it all together. Spread it out evenly on the prepared cookie sheet and roast in the oven for about 10 minutes.
Meanwhile, toss the shrimp with olive oil and the same spices you used for the veggies. When the veggies come out of the oven, stir and then add the shrimp, spreading them out so they don’t overlap. Put it all back in the oven for 8 to 10 more minutes, stirring once half-way through.
Transfer it all to a serving bowl and enjoy! We served them with small tortillas, vegetarian refried beans, and chips and salsa.
A note on chips and salsa (one of my loves!). My favorite chips are Food Should Taste Good Multigrain chips, which Costco FINALLY started carrying again and my favorite salsa is Trader Joe’s Double Roasted. We don’t have TJ’s here (the horror!), so I smuggled this back from my last trip to St. Louis.