Shrimp Fajita Skillet
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How Plus works- 395
- CALORIES
- 44g
- PROTEIN
- 27g
- CARBS
- 14g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 200g (7 oz) shrimp, peeled and deveined
- 200g (1.5 medium) bell peppers, in strips
- 100g (1 small) onion, sliced
- 1 tbsp (12ml) olive oil
- 6g (2 cloves) garlic, minced
- 30ml (2 tbsp) lime juice
- 2 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chilli powder
- 1/2 tsp fine salt, black pepper, coriander, lime wedges
8 ingredients, each with the gram weight the macros above were computed from.
Method
- Get the cast iron as hot as it will go, 4-5 min dry. Fajitas are a heat dish - a warm pan gives you stewed peppers.
- Toss the shrimp with half the spices and the salt; toss the peppers and onion with the rest.
- Add the oil, then the peppers and onion in one layer. Leave them completely alone for 3 min so they take on char.
- Stir once, cook 3 min more, then push everything to the edges of the pan.
- Put the shrimp in the clear middle. 75 seconds a side, then stir the vegetables back through.
- Add the garlic for the last 30 seconds only.
- Off the heat, squeeze the lime over the whole pan and scatter the coriander.
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How Plus worksTip: leave the peppers alone for the first three minutes. Char comes from contact, and stirring is just cooling the pan down repeatedly.
EquipmentCast iron skillet
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KeepsFridge 2 days. Excellent folded into a tortilla the next day.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.