Lap Band Recipe of the Week
Shrimp Fajitas

Shrimp Fajitas

In medium or large Ziploc® Brand Zip 'n Steam™ bag, combine:

  • 1/2 pound medium shrimp, peeled and deveined (either thawed raw shrimp or frozen cooked shrimp)
  • 1 1/4 cup chopped green pepper (about 1 medium pepper)
  • 1 1/4 cup chopped red pepper (about 1 medium pepper)
  • 1 1/4 cup chopped yellow pepper (about 1 medium pepper)
  • 1 tbsp chili powder
  • 1/2 tsp ground red pepper
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp ground black pepper
  • 1/2 tsp garlic powder


Seal bag and shake gently to combine ingredients. Stir ingredients with a spoon if necessary to ensure shrimp and peppers are evenly distributed.

Place bag in microwave. Cook on full power for 5 to 5 1/2 minutes or until all shrimp are fully cooked and opaque throughout. If needed, continue microwaving at 30-second intervals until shrimp are done.

Allow bag to stand 1 minute before handling. Carefully open bag. Pour shrimp and peppers from bag.

Place ~ 1/2 cup shrimp and pepper mixture into a small corn tortilla.

Garnish with salsa, fresh cilantro, and low-fat sour cream or plain nonfat yogurt, and lime juice.

Roll and eat.

Note: If you don't tolerate the tough skin on peppers, try using roasted bell peppers in this recipes. This skin has been removed and thus they are much softer and may be better tolerated. If you don't want to do the roasting yourself, look for jarred roasted red bell peppers in your local grocery store.

Alternative serving suggestions:

  • Serve shrimp mixture over a small salad.
  • Use left over shrimp mixture in egg whites omelettes.
  • Serve ~1/2 cup shrimp mixture over brown rice (if rice is tolerated).

Adapted from a recipe submitted by Tara R. from

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