Tender shrimp and fajita vegetables are covered in a light and flavorful chimichurri sauce for an easy and healthy dinner!
For the Fajitas
Preheat a large skillet over medium-high heat.
Pat the shrimp dry with paper towels and season with your favorite taco seasoning blend or salt and pepper.
Slice the bell peppers and onion.
Add a drizzle of olive oil to the skillet and cook the shrimp for 2-3 minutes or until the tails are curled and they turn pink on both sides. Flip the shrimp halfway through cooking. Squeeze some lime over shrimp. Remove the shrimp and set aside on a plate.
Add more olive oil to the pan and add the sliced bell peppers and onions. Season with more of your favorite taco seasoning or salt and pepper. Occasionally stir the vegetables. They should take about 10-15 minutes to soften and caramelize a bit. Remove from the heat.
While the vegetables are cooking, make the chimichurri sauce by adding all the ingredients to a food processor or blender. 1/2 cup cilantro, 1/2 cup parsley, 1/3 cup red wine vinegar, 2 cloves garlic, 1/2 cup olive oil, 2 tsp green chiles, salt and pepper.
To make the sauce by hand: Chop the garlic, parsley, and cilantro very finely. Add these to a bowl, then add the red wine vinegar, green chiles and whisk to combine. Drizzle in the olive oil while whisking to emulsify the sauce. Set aside.
Serve the vegetables and shrimp with a hearty drizzle of the chimichurri sauce on top.
Optional but delicious toppings: Tortilla chips, guacamole, sour cream, squeeze of lime.