SHRIMP FAJITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 servings (8 fajitas)
Number Of Ingredients 14
Steps:
- Preheat a grill to medium-high heat.
- In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.
- Use a pastry brush to coat both sides of the peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the shrimp dry with a paper towel, then brush with the remaining olive oil and season with the remaining spice mixture.
- Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove to a cutting board. Add the shrimp to the grill and cook just until they turn pink and begin to curl, about 2 minutes per side. Coarsely chop the vegetables and shrimp.
- Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges.
SHRIMP FAJITAS
Sizzling shrimp fajitas are a favorite of my family's. I prefer flour tortillas, husband likes corn. Use whatever suits you.
Provided by ratherbeswimmin
Categories Mexican
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Add shrimp, salt, cumin, chile powder, oregano, garlic, lime juice to a large bowl or heavy duty zip-top plastic bag.
- Toss until spices are distributed and shrimp is well coated.
- Let marinate for 10 minutes.
- Heat oil in a large skillet (cast-iron is best).
- Add the green onions and peppers; cook and stir occasionally 2 minutes or until slightly softened.
- Add the shrimp and marinade; cook and stir constantly about 3 minutes or until the shrimp are pink.
- Spoon shrimp and vegetables into warmed tortillas; garnish with sour cream, cilantro and onion if desired.
- Fold up and eat.
SHRIMP FAJITAS
Steps:
- Whisk chili powder, olive oil, lime juice, and garlic salt together in a medium bowl. Add shrimp and toss to coat. Let marinate for 10 minutes.
- While shrimp marinates, heat a large skillet or griddle over medium-high heat. Spray with cooking spray. Add bell peppers and onion; saute until tender, 7 to 8 minutes. Transfer to a bowl and cover with foil to keep warm.
- Pour shrimp and the marinade into the same skillet. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side.
- Serve shrimp, onion, and peppers in flour tortillas.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 36.9 g, Cholesterol 172.6 mg, Fat 9.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 1.9 g, Sodium 1035 mg, Sugar 4.4 g
QUICK AND EASY SHRIMP FAJITAS
This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoning to make it easier, but any seasoning combination for fajitas will work. Serve with refried beans and Spanish rice to make an easy meal!
Provided by AnneMo
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
- Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 44.7 g, Cholesterol 115.2 mg, Fat 9.6 g, Fiber 3.4 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 1011.5 mg, Sugar 4.8 g
SHRIMP FAJITAS
I've lost 50 pounds recently and my husband, Jere, has lost 65. We're always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro., In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture.
Nutrition Facts : Calories 418 calories, Fat 13g fat (1g saturated fat), Cholesterol 147mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
TEX-MEX SHRIMP FAJITAS WITH PEPPERS AND ONIONS
These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
SHRIMP FAJITAS
Make and share this Shrimp Fajitas recipe from Food.com.
Provided by ersmedstad
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan over high heat. Add the peppers and onion to the pan and cook, stirring occasionally, until vegetables are tender and charred on teh edges. Season teh vegetables with salt and pepper.
- In a small bow;, mix together the chili powder, cumin, garlic powder, onion powder, onion powder, smoke paprika. Add salt and pepper to taste.
- Add the shrimp to the pan and sprinkle the seasoning blend over the shrimp and vegetables. Stir to combine.
- Cook for 4-5 minutes or until shrimp are pink and opaque.
- Sprinkle the cilantro over the top and serve. Garnish with lime wedges if desired. Serve the flour tortillas and toppings on the side and have everyone assemble their own fajitas.
Nutrition Facts : Calories 142.3, Fat 4.8, SaturatedFat 1.8, Cholesterol 146.7, Sodium 670, Carbohydrate 8.3, Fiber 2.4, Sugar 3.1, Protein 16.7
CYNDI'S SHRIMP FAJITAS
Marinated shrimp, vegetables, and cheese enclosed in flour tortillas. I love making these fajitas...and my friends love it when I make them.
Provided by CYNDIABA
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes.
- Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.
- In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.
Nutrition Facts : Calories 669.4 calories, Carbohydrate 77.2 g, Cholesterol 198 mg, Fat 24.1 g, Fiber 6.8 g, Protein 38 g, SaturatedFat 8.4 g, Sodium 1106.5 mg, Sugar 6 g
GRILLED SHRIMP FAJITAS
Grilled shrimp fajitas get a helping hand from a packet of marinade mix. Top with crema con sal, cilantro, and shredded asadero cheese.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Combine oil, vinegar, water, and marinade mix in a large bowl. Add shrimp and marinate for 30 minutes.
- Preheat the grill to 300 degrees F (150 degrees C) and oil the grate with cooking spray.
- Add onions to the hot grill, keeping rings intact. Add bell peppers. Grill for 3 to 5 minutes per side. Transfer to a cutting board and chop roughly.
- Grill shrimp until opaque and cooked through, 1 to 2 minutes per side. Transfer shrimp to a bowl covered with aluminum foil to keep warm.
- Heat tortillas on the hot grill for 1 to 2 minutes. Assemble fajitas with onion, peppers, and 3 to 4 shrimp per tortilla.
Nutrition Facts : Calories 508.4 calories, Carbohydrate 36.3 g, Cholesterol 345.6 mg, Fat 20.2 g, Fiber 3.6 g, Protein 42.8 g, SaturatedFat 3.7 g, Sodium 762.1 mg, Sugar 5.1 g
SHRIMP FAJITAS
Although I haven't made this yet I am planning on making soon as it seems like a great quick and easy low calorie supper. Recipe Source: local newspaper
Provided by ellie_
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large skillet ove medium high heat and add onon and bell pepper slices along with cumin and red pepper flakes and cook for about 4 minutes or until onion and pepper are tender and soft.
- Add garlic to skillet and cook for one more minute.
- Add shrimp, tomato and lime juice, and cook for 3 more minutes, stirring constantly or until shrimp is pink.
- Stir in cilantro.
- Remove from heat.
- Spoon mixture into tortillas and garnish with avocado slices, sour cream and/or salsa (if desired).
Nutrition Facts : Calories 286.9, Fat 17.1, SaturatedFat 2.7, Cholesterol 31.9, Sodium 230.8, Carbohydrate 27.1, Fiber 5.8, Sugar 3.8, Protein 8.8
SHEET PAN SHRIMP FAJITAS
This recipe is sponsored by Target. Let the oven and broiler do the heavy lifting for this super-simple weeknight dinner. Chili powder and cumin give lots of warm spice to bell peppers, onions and shrimp while just a few minutes under the broiler lends a lovely smokiness. Served with warm tortillas and a 3-minute homemade salsa, this is a mostly hands-off meal that's a real crowd-pleaser.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- On a large rimmed baking sheet, combine the bell peppers, red onions and sliced jalapeño. Sprinkle with 1/4 cup of the oil, 2 teaspoons of the chili powder and 1 1/2 teaspoons of the cumin. Season generously with salt and pepper and toss well, then spread in an even layer. Roast the vegetables until slightly softened and beginning to brown, about 8 minutes.
- Meanwhile, in a food processor, combine the tomatoes, yellow onion, 2 tablespoons of the lemon juice, the coarsely chopped jalapeño, 1 teaspoon of the chili powder and 1 teaspoon of the cumin and process until nearly smooth. Add 1/2 cup of the cilantro and pulse until very finely chopped. Season the salsa with salt and pepper, then transfer to a serving bowl.
- Remove the vegetables from the oven. Turn the oven to broil and position a rack 6 to 8 inches from the heat source.
- Combine the shrimp with the remaining 2 tablespoons oil, 1 teaspoon chili powder and 1/2 teaspoon cumin in a medium bowl. Season generously with salt and pepper and toss well. Scatter the shrimp over the vegetables and broil until the shrimp are just cooked through, 4 to 5 minutes.
- Sprinkle the vegetables and shrimp with the remaining 2 tablespoons lemon juice and 1/2 cup cilantro. Serve with warm corn tortillas and the salsa.
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