Shrimp Fajita Salad
This shrimp fajita salad combines bold flavors and wholesome ingredients for a deliciously healthy meal. This easy shrimp fajita salad recipe is perfect for busy weeknights, combining shrimp, vibrant bell peppers, and a zesty lime-cilantro dressing.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 3 assorted bell peppers, seeded and thinly sliced
- 3/4 teaspoon fajita seasoning
- Juice of 2 limes plus wedges for serving
- 1 teaspoon agave nectar or honey
- 1/2 cup fresh cilantro, roughly chopped
- Kosher salt and freshly ground pepper
- 1 1/4 pounds large shrimp, peeled and deveined
- 4 flour tortillas
- 1/2 head iceberg lettuce, shredded
- 1/2 cup pico de gallo
Instructions
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes.
- Stir in the bell peppers and 1/2 teaspoon fajita seasoning. Cook for 3 minutes, stirring occasionally, until the veggies begin to soften.
- Add 1/4 cup water to the skillet and cook until the vegetables are tender, about 5 more minutes. Remove from heat.
- In a bowl, whisk half the lime juice with 1 1/2 tablespoons olive oil and the agave. Mix in half the cilantro, then toss with the cooked onion and peppers. Set aside.
- Wipe the skillet clean, then heat it over high heat. Toss the shrimp with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon fajita seasoning in a separate bowl.
- Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side. Remove from heat and toss with the remaining lime juice and cilantro. Season with salt and pepper.
- Warm the tortillas according to package instructions.
- In serving bowls, layer shredded lettuce, the onion and pepper mixture, shrimp, and pico de gallo. Serve with tortillas and lime wedges on the side. Enjoy!