Shrimp Fajitas

This was by far the most successful stab at a recipe I’ve had in a long time. Basically an instant hit in my house, and I’ll be the first to admit I’m no Betty Crocker. So, long story short, if I can make this then literally anyone can do it!

I’m going to write out the directions as if I needed it explained to me, because again I’m not the best navigator of the kitchen so any help with details I can get are appreciated.

What you’ll need:

1 pound of shrimp
2 tbsp lime juice
2 tbsp pineapple juice
1 tbsp worcestershire sauce
1tbsp olive oil
5 cloves of garlic minced
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp oregano
2 tbsp chopped cilantro
3 bell peppers (any color) thinly sliced
1 red onion thinly sliced

Put all ingredients into a big ziploc freezer bag to marinade and refrigerate for 15-20 minutes if you’re in a crunch this is plenty of time, or you can marinade for a few hours. Totally up to you. I also keep my veggies separate because I like to cook them separate.

Heat a skillet with about a tablespoon of oil and cook veggies until they are cooked as much as you like. I feel like this is a personal preference thing, some people like their bell peppers crunchier than others so thats really your call. Then I add the shrimp and cook the shrimp through with all of the juices from the marinade.

Serve on flour tortillas with beans or on top of a bowl of rice (typically how I have the leftovers for lunch the next day). We add avocado and squeeze lime over the top as well. ENJOY! Let me know if you try these and how you like them!!

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