Shimp Fajitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	8%	3%
protein add	100%	100%
salt	1%	0%
aromatics	34%	22%
vegetables and beans	53%	42%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound large or jumbo shrimp (peeled, deveined, and tails removed (fresh or frozen and thawed))
34 g	2 1/2 tablespoons extra-virgin olive oil (divided)
4 g	2 teaspoons ground cumin (divided)
3 g	1 teaspoon chili powder (divided)
1 g	1/2 teaspoon chipotle chile powder (divided)
6 g	1 teaspoon kosher salt (divided)
	1 medium lime (zest and juice (about 3/4 teaspoons zest and 2 tablespoons juice))
6 g	2 cloves garlic minced (about 2 teaspoons)
120 g	1 red bell pepper (cut into 1/4-inch strips)
120 g	1 green bell pepper (scut into 1/4-inch strips)
150 g	1 yellow onion (halved and cut into 1/4-inch strips)
	Flour or corn tortillas
	Chopped fresh cilantro
	Sliced fresh avocado
	Nonfat plain Greek yogurt or sour cream
	Crumbled queso fresco or feta

Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Amazing recipe!! Made this recipe along with the jalapeno ranch dressing on the side for a get together with friends. Everyone said they loved it! Even my picky daughter who doesn’t like shrimp asked me to make it again just for our family this weekend. Thank ” — a cook, 5.0★

“I’m usually a fly by the seat of my pants cook when it comes to fajitas and tacos but I tried this tonight for my soft taco and it’s great! I used extra shrimp to make up for not having enough peppers and it was all eaten. Every bit! Thank you!” — a cook, 5.0★