4 Serves
35 Mins
Peel and devein the raw shrimp, then slice the onion, red bell pepper, and green bell pepper into thin strips.
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Vitamin K
71 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
56 µg / 400 µgCalcium
212 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
423 mg / 1,250 mgPotassium
832 mg / 4,700 mgSodium
502 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
274 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium-high heat.
Add the sliced onions and bell peppers to the pan and sauté until tender-crisp, then add the shrimp and fajita seasoning, cooking until the shrimp are pink and opaque.
Season the mixture with salt and pepper to taste, then remove from heat and serve immediately in bowls.
9
g24
g8
g
