1 lb large shrimp, peeled and deveined, tails removed
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
2 tablespoons extra virgin olive oil, divided
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 yellow onion, halved and thinly sliced into half moons
1/2 teaspoon salt
juice of half a lime
tortillas and other fajita toppings, if desired
In a large bowl, combine the shrimp, chili powder, salt, cumin, garlic powder, and smoked paprika. Stir to combine and let sit for about 15 minutes.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the red bell pepper, yellow bell pepper, onion and 1/2 teaspoon of salt. Saute the peppers and onions until they are slightly softened, about 4 minutes. Remove the peppers and onions from the skillet to a plate.
Add the remaining 1 tablespoon of oil to the same skillet. Add the shrimp mixture and cook until the shrimp are just cooked through, 4-5 minutes. Squeeze the lime juice over the shrimp. Add the peppers and onions back to the skillet and cook an additional minute to warm through.
Sprinkle the fajita mixture with cilantro. Serve on tortillas with desired fajita toppings.