Quick Shrimp Fajitas

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 whole red bell pepper
• ½ whole yellow onion
• 3 tablespoon olive oil
• 1 whole lime
• 2 clove garlic, minced
• 6 whole flour or corn tortillas
• ½ teaspoon salt and pepper

Instructions

1. 1

   Slice the red bell pepper lengthwise (from stem to tip) into thin strips about 1/4 inch wide, removing seeds and white ribs as you work, to create long strips that lie flat.

2. 2

   Slice the onion half lengthwise from root to tip, then slice each piece crosswise into thin half-rings, about 1/4 inch wide—the rings will naturally separate.

3. 3

   Pat the shrimp dry with a clean paper towel by pressing each shrimp between the towel and your palm, removing surface moisture so they will brown better when cooked.

4. 4

   Cut the lime in half and set aside for serving.

5. 5

   Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the shrimp in a single layer without moving them for 2 minutes—they should turn bright pink on the bottom and start to curl, creating a light crust.

7. 7

   Flip each shrimp and cook the other side for another 1 to 2 minutes until the shrimp are uniformly pink throughout and cooked through, then transfer to a clean plate.

8. 8

   Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat, then add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

9. 9

   Add the sliced peppers and onions to the skillet and cook uncovered for 4 to 5 minutes, stirring once every 30 seconds, until the vegetables are soft and the onions look caramelized on the edges.

10. 10

    Return the cooked shrimp to the skillet and sprinkle with the salt and pepper, then stir gently for 20 seconds to combine everything.

11. 11

    Warm the tortillas in a separate dry skillet over medium-high heat for 20 seconds on each side until they are pliable and soft—work quickly so they do not dry out.

12. 12

    Place one warm tortilla on a plate and add about 2 tablespoons of the shrimp mixture in a small mound in the center of the tortilla.

13. 13

    Squeeze a lime wedge over the top of the filling, then repeat with the remaining tortillas and filling until all are assembled.

Tools you’ll need

• 12-inch skillet
• separate smaller skillet for warming tortillas
• paper towels
• cutting board
• chef's knife
• wooden spoon or spatula
• plate

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