Easy 15 Minute Shrimp Fajitas Recipe
This easy Shrimp Fajitas recipe is one of the quickest meals you will ever make! AND the most delicious! We crave a good Mexican dinner every single week but normally we opt for a kid-friendly chilli so these fajitas made a yummy change.
Life can be frustrating at the moment and I’m all about nutritious, freezer fillers. When it comes to the weekends though I miss strolling around the city with my family or getting the odd takeaway. Not that we ever got too many but with the way things are we just haven’t been getting any. So, every weekend I have been going all out on the fake aways.
15 Minute Easy Shrimp Fajitas Recipe
Tonight I’m making an Easy Shrimp Fajitas recipe for kids!!!! You also have to say it in a Mexican accent. It’s kind of the rule of Fajitas 😀 I’m serving them with a delicious baby-friendly pico de Gallo (which is just like a yummy zingy salsa. Super easy to make and uses the new range of sunshine tomatoes. Like seriously, how summery does that jar look!
I’m also making homemade tortillas from The Baby Led Feeding Cookbook. Super easy and they use only 3 ingredients (one of which is water!). It’s the little things that make life so much better.
How to serve babies
My kids have been eating this dish since they were super little. If you are using shrimp/prawns make sure you slice them super finely to make them safe. Never give a whole shrimp to a baby as it is unsafe. If you look at the photo above you will see how I serve.
You can also use a soft white fish which will cook at the same time as the shrimp. Cut into bite-sized chunks and cook in the same way. Alternatively, you can swap for chicken, or even beans for a delicious vegetarian fajitas recipe.
One Tray Recipes
Add all of the ingredients to one tray, coat in the oil and spices then bake! That’s it. Less cleaning, super quick, and almost zero effort!
Check out these Mexican inspired dishes.
2 Adults & 2 Children
2 red onions
3 red peppers
2 teaspoons paprika
1 teaspoon cumin (either seeds or ground)
1 teaspoon ground coriander
1 teaspoon garlic powder
4 tablespoons rapeseed oil
Black pepper to season
Juice 1 lime
12-15 cherry tomatoes
2 spring onions
Bunch fresh coriander leaves
Pepper to season
1/2 teaspoon smoked (or sweet) paprika
1/2 teaspoon garlic powder
1 flour tortilla per person (1/2 for smaller children)
Fresh Coriander Leaves
Grated Cheddar Cheese
- Pre-heat oven to 180ºC
- Thinly slice the onions, peppers and mushrooms, then add all of the ingredients for the fajitas into a large bowl and mix well until fully combined.
- Pour onto a baking tray then bake for 12 minutes.
- After 6 minutes, wrap the tortillas in tinfoil and add to the oven too warm.
- Meanwhile make the salsa by finely dicing the tomatoes, spring onions and coriander leaves. Mix well, then season with a little black pepper and stir in the paprika and garlic powder.
- Serve the fajitas on warm tortillas with a dollop of salsa and sour cream with a good sprinkle of cheese and a little extra coriander.
Note for babies – if serving prawns to smaller children, dice prawns into small pieces to make it easier and safe for them to manage.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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