Print Options:

Shrimp and Mix Veggie Fajitas

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Quick and easy veggie and shrimp fajitas make for a great Friday meal. Enjoy with friends or family. Who said healthy was boring?


 1 lb Wild Caught Shrimp
 2 cups Fresh Spinach
 2 cups Zucchini
 1 Green Pepper
 1 Red Pepper
 2 cups Button Mushrooms
 2 tbsp Garlic
 Salt & Pepper to taste (I prefer himalayan)
 1 tsp Adobo Seasoning
 3 tbsp oil (more as needed)

Prepare shrimp by rinsing and deveining. Dry with a paper towel and add to medium bowl. Sprinkle adobo, black pepper, and half the garlic mixing well until incorporated, place bowl to the side.

Next, prepare veggies by slicing zucchini into halves then chopping into 1/2 inch pieces. Slice peppers julienne style as shown in the picture. Clean and pat dry mushrooms. Slice into even pieces. Add all veggies, except for the spinach into a large-size mixing bowl and place to the side.

Heat a 12" skillet on medium-high adding oil to saute the shrimp. Cook until firm to touch. Making sure not to overcook them or undercook them. The way to tell is that they will curl, turn pink, and the interior will be a beautiful white color. Overcooked shrimp will be mushy and soft to the touch. Once cooked, remove from skillet and set to the side.

Next, rinse and reheat pan on high. Once hot, add oil and all vegetables including leaving the spinach as the last added ingredient. Reduce heat after 30 seconds to medium and continue cooking until al dente about 5-10 minutes. Add salt, pepper, and shrimp. Stir lightly until all ingredients are heated.

Serve immediately once finished with homemade tortillas.


Nutrition Facts

Servings 4