Skillet Shrimp Fajitas

skillet shrimp fajitas
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup plain yogurt, preferably Greek-style
  • 1/4 cup chopped cilantro, plus 1/4 cup cilantro leaves, for sprinkling
  • 8 7-inch whole wheat tortillas
  • 1/4 cup extra-virgin olive oil
  • 1 onion, sliced
  • Salt and black pepper
  • 1 14 1/2 ounce can diced tomatoes
  • 2 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper
  • 1 pound large shrimp--peeled, deveined and tails removed


Preheat the oven to 350 degrees . In a small bowl, stir together the yogurt and 2 tablespoons chopped cilantro. Wrap the tortillas in foil and heat in the oven for 15 minutes.

Meanwhile, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat; add the onion, season with salt and black pepper and cook until browned, about 12 minutes. Add the tomatoes, increase the heat and cook until the liquid evaporates, about 3 minutes; transfer to a bowl.

Add the remaining 2 tablespoons olive oil, the garlic and crushed red pepper to the skillet and cook over medium-high heat for 1 minute. Add the shrimp, season with salt and black pepper and cook until just pink and opaque, 3 to 5 minutes; stir in the remaining 2 tablespoons chopped cilantro. Serve with the tortillas, onion mixture, yogurt and cilantro leaves.