Shrimp Fajitas

My husband loves fajitas! It’s the only thing he ordered while we vacationed in Mexico… every single day! I could never order the same meal everyday, but that’s a different story. These shrimp fajitas he claimed were better than any he’s ever eaten in a restaurant. Wow! Now that’s a compliment from my fajita loving husband!

For the shrimp, I modified my cilantro lime shrimp recipe by adding chipotle chile powder for a little kick. Incredible! I have these wonderful clay pots from Colombia that I use to make my onions and peppers on the grill, but a cast iron pan would work as well. We also made guacamole and served them with fat free sour cream (extra points). Two fajitas filled me up. Double the recipe if you would like to serve four. Here’s the recipe:

Shrimp Fajitas
Gina’s Weight Watcher Recipes
Servings: 2 • Serving Size: 2 fajitas • Points +: 9 pts • Smart Points:
Calories: 330.3 • Fat: 12.4 g • Protein: 38.1 g • Carb: 30.6 g • Fiber: 15.9 g


  • 1 medium onion
  • 1 red bell pepper
  • 2 tsp olive oil
  • salt + fresh pepper

 For the Shrimp

  • 3/4 lb shrimp, cleaned and deveined (weigh them after you peel them)
  • 1 tsp olive oil
  • 1 clove garlic, chopped
  • salt + fresh pepper
  • pinch of chipotle chile powder
  • 1/2 lime
  • 1/4 cup cilantro


    In an indoor/outdoor skillet combine onions, peppers, 2 teaspoons oil, salt and pepper. Toss well to coat. Place on the BBQ and cook, tossing occasionally until onions are caramelized, about 20 minutes. This could also be cooked on the stove.

    Season shrimp with chipotle chile powder, salt and pepper. While the onions are cooking, heat a large frying pan on high heat. Add oil. When the oil is hot add the shrimp and cook for about 2-3 minutes on each side until cooked through. Remove from heat. Add juice from the lime and cilantro. Toss well. Combine with the cooked onions and peppers and serve with tortillas.