2 Tablespoons Paprika
1 teaspoon Chipotle Powder
1 1/2 Tablespoons Cumin Powder
1 Tablespoon dried Oregano
1 Tablespoon Onion Powder
1/2 teaspoon Salt or to taste
2 Tablespoons Vegetable Oil
1 Onion sliced
3 cups sliced Bell Peppers I used red and yellow bell peppers
1 pound large Shrimp deveined and peeled
Cilantro lime, sour cream and guacamole for topping
Tortillas for serving


Mix together paprika, chipotle powder, cumin powder, oregano, onion powder and salt in a bowl to make fajita seasoning.

Add half of the seasoning to the shrimp and mix till it’s coated well. Set aside.
Heat a tablespoon of oil in a large cast iron skillet and add the onions and bell peppers. Saute for 4-5 minutes till the vegetables have softened slightly. Add the remaining seasoning and mix well. Slide the vegetables to one side of the skillet.
Heat the remaining oil in the skillet and add the shrimp. Cook the shrimp for 3-4 minutes until they are pink and cooked through.
Serve in tortillas with your favourite toppings.


Nutritional information includes shrimp and pepper filling only. Toppings and tortillas are not included.