Chicken and Shrimp Fajitas. Peppers, onions, chicken and shrimp—all the good stuff, all on one pan. You can even prep this quick and simple meal in the morning, and bake when Dive into a delicious dinner tonight. Ten minutes of prep is all you need.
The method involves quickly searing the meat on a griddle or grill, and then slicing and serving with quickly Beef Steak Fajitas.
Sheet Pan Chicken Fajitas with Peppers and Onions.
Reserve the other half of the marinade in the fridge for later.
You can have Chicken and Shrimp Fajitas using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chicken and Shrimp Fajitas
- You need 1 slice of onions.
- It's 1 slice of green peppers.
- You need 1 slice of red peppers.
- You need 1 of pre-cooked chicken slices.
- You need 1 of shrimp no shell.
- Prepare 1 of flour tortilla.
Pour the oil and hot sauce over the shrimp and toss to coat. Stash in the fridge while you prep the veggies. Let's use some of that Fajita seasoning we made to cook up some quick chicken and shrimp Fajitas! These are very fast and very delicious.
Chicken and Shrimp Fajitas instructions
- medium frying pan on medium to high on stone. You can add grease if you want but I chose not to... If you add grease don't add much, a cap full..
- take your sliced onions, bell peppers, chopped pre-cooked chicken breast, and shrimp (No shell) and throw it into the pan..
- as it cooks, put a top over it. Let it stream on low for 2 minutes. Stir as see fit and then you're done..
- add whatever creams, sauces, or toppings you crave most..
- You can put this on top of rice, beans, in my case, flour tortilla..
This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoning to make it easier, but any seasoning combination for fajitas will work. Serve with refried beans and Spanish rice to make an easy meal! We all love chicken fajitas, but it's time to switch things up with these easy Shrimp Fajitas! These don't require any marinating, yet they are still so flavorful.
