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Shrimp Fajita Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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

Directions

  1. 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. Add the bell peppers and 1/2 teaspoon fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 minutes. Add 1/4 cup water and continue cooking until the vegetables are tender, about 5 more minutes.
  2. Meanwhile, whisk half of the lime juice with 1 1/2 tablespoons olive oil and the agave in a medium bowl. Add half of the cilantro, and the onion and peppers (reserve the skillet). Season with salt and pepper; toss to coat and set aside.
  3. Wipe out the skillet and heat over high heat. Toss the shrimp with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2 to 3 minutes per side. Remove from the heat and add the remaining lime juice and cilantro; season with salt and pepper.
  4. Warm the tortillas as the label directs. Divide the lettuce among bowls; top with the onion and peppers, shrimp and pico de gallo. Serve with the tortillas and lime wedges.