Make at home this delicious and low sodium shrimp fajita recipe in less time than going out for a Mexican dinner with the fresh taste of bell pepper, onion, and homemade fajita seasoning, and of course low sodium shrimp.
This easy one pan low sodium one-pan shrimp fajita recipe is a perfect addition to your meal plan. It is a great way to add more veggies to your diets without taking a lot of time to cook. Shrimp fajitas it’s a great quick meal for busy weekday dinner, and you can customize the sides to your family liking.
Maybe you’re wondering.
What is fajita?
The term fajita came from skirt steak that is cut into strips. In Spanish, a fajita is a form of the word “
What ingredients have this shrimp fajita recipe?
3 teaspoon olive oil, divided: to saute the veggies and the shrimps
2 bell peppers color of your choice: they add the perfect touch of color
8 oz. mushrooms, sliced: to
1 cup chopped onion: to
1 lb shrimp, peeled and deveined: I used key west pink shrimp from whole foods market which has 140mg sodium per 4oz serving
2 tablespoon fajita seasoning: using a low sodium recipe you’ll find in the next paragraph
¼ cup of water: or as needed
Salt: for low sodium, this isn't counted in nutrition.
Juice of ½ lime: to enhance the flavor
1 Tablespoon chopped cilantro: for garnish
Homemade fajita seasoning:
To make a low sodium homemade fajita seasoning, you only need a few ingredients:
1 tsp chili powder
2 tsp ground cumin
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper or to your taste
In a small bowl, combine the chili powder, ground cumin, paprika, garlic powder, and onion powder, cayenne pepper. Store in an airtight jar.
How to make shrimps fajitas?
- Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the bell peppers and onion. Cook, stirring often for 5 minutes or until bell pepper are tender, remove vegetables from the skillet and set aside.
- Pour 1 teaspoon of olive oil in the same skillet, add the mushrooms, and sautéed for 3 minutes, set aside.
- Add the remaining 1 teaspoon of olive oil into the skillet; add the shrimps and 1 teaspoon of the fajita seasoning, cook; stirring occasionally, until pink 1 to 2 minutes per side.
- Reduce heat to low and return the onion and pepper along with the mushrooms to the skillet. Stir in remaining fajita seasoning, water, salt, and lime juice until everything coated. Simmer until mushrooms and pepper are heated. Sprinkle cilantro.
- Enjoy this
one pan low sodium shrimp fajita recipe with a side of your choice; there are some options below.
What goes well with shrimp fajita?
- Warm tortilla with salsa, plain Greek yogurt, and guacamole
- Rice
- Beans
- salad
Are shrimp fajita healthy?
Yes, this low sodium one pan shrimp fajita recipe is healthy. The bell pepper is a good source of vitamin C and other vitamins and minerals like vitamin K1, vitamin E, Vitamin A, folate, and potassium. But what about shrimp? Shrimp is relatively low in calories and provides a high amount of protein and healthy fats, in addition to a variety of vitamins and minerals. But most of the frozen shrimps we find at the store are high in sodium.
Why are shrimps high in sodium?
Packaged frozen shrimps commonly contain added salt for flavor, as well as sodium-rich preservatives. Like, sodium tripolyphosphate which is frequently added to help minimize the loss of moisture during thawing.
The way they do it is by soaking shrimp in a salty brine within minutes of harvest from the ocean. The alkaline solution helps bring the shrimp’s temperature down and prevents ice crystals from forming during the freezing process, which is great for texture. But most of these shrimps are frozen in a solution call sodium tripolyphosphate. In the most expensive shrimp Phosphates are used as moisture retention agents.
If you’re concerned about sodium intake, avoid pre-made or treated shrimp, instead look for raw and fresh catch shrimp if possible.
Whole foods market promises their shrimp are not frozen with preservatives, and they use a third-party audited company to meet their strict standards.
You may ask!
How much sodium in Whole Foods Market Shrimp
Whole Catch’s cooked white Shrimp has about 227 milligrams of sodium per 4 oz. Serving. While their key west pink shrimp only has about 140 milligrams of sodium per 4 oz. Serving. Their USA farmed shrimp has about 160 milligrams of sodium per 4 oz serving.
I know whole foods can be pricy, but it is better to satisfy that craving with better quality and better options.
In summary If you're following a low sodium diet you still can enjoy this shrimps fajita recipe for a quick meal that the whole family can devour. I hope you find all the information mention above helpful. Leave a comment below if you have any question or you want to add something else.
Easy low sodium shrimp fajitas recipe
Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This easy one pan low sodium one-pan shrimp fajita recipe is a perfect addition to your meal plan. It is a great way to add more veggies to your diets without taking a lot of time to cook.
Ingredients
- 3 teaspoon olive oil, divided:
- 2 bell peppers color of your choice
- 8 oz. mushrooms, sliced
- 1 cup chopped onion
- 1 lb shrimp, from whole foods
- 2 Tablespoon fajita seasoning. Recipe in the post
- ¼ cup of water: or as needed
- salt to taste
- Juice of ½ lime
- 1 Tablespoon chopped cilantro, for garnish
Instructions
- Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the bell peppers, and onion. Cook, stirring often for 5 minutes or until bell pepper are tender, remove vegetables from the skillet and set aside.
- Pour 1 teaspoon of olive oil in the same skillet, add the mushrooms and sautéed for 3 minutes, set aside.
- Add the remaining 1 teaspoon of olive oil into the skillet, and add the shrimps and 1 teaspoon of the fajita seasoning, cook, stirring ocaccionally, until pink on both sides 1 to 2 minutes per side, reduce the heat to low and return the onion and pepper along with the mushrooms to the skillet.
- Stir in remaining fajita seasoning, water, salt and lime juice until everything is evenly coated. Simmer until mushrooms and pepper are heated. Sprinkle cilantro.
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 226Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 239mgSodium: 160mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 28g
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