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.
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
SWEET AND SPICY JERK SHRIMP
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
- Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
- Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
- Roast in the preheated oven until shrimp are opaque, about 15 minutes.
- Sprinkle with cilantro and serve with brown rice and lime wedges.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 61.1 g, Cholesterol 258.9 mg, Fat 9.4 g, Fiber 5.9 g, Protein 31.4 g, SaturatedFat 1.5 g, Sodium 647.5 mg, Sugar 30.4 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.
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 AND CHICKEN FAJITAS RECIPE - (4.2/5)
Provided by damiles1
Number Of Ingredients 20
Steps:
- Put the garlic cloves and salt in a food processor and pulse until the garlic is minced. Add the lime juice, pepper, cumin, chili powder, soy sauce, olive oil, and hot sauce and give everything a whirl until it is well-combined. Pour half of the marinade over the chicken, toss to coat, and stash in the fridge for at least an hour, but not longer than 4 hours. Reserve the other half of the marinade in the fridge for later. Pour the oil and hot sauce over the shrimp and toss to coat. Stash in the fridge while you prep the veggies. The Cook Think of the griddle as a flat wok - you want to get it hot and move the food on and off it quickly. So have all of your ingredients, and a large (pre-warmed if possible) serving platter arranged in front of you before you start. Center the griddle over your largest/hottest burner on the stove (or across 2 burners if you have a large rectangular griddle) and heat over medium-high heat for about 5 minutes. Swirl a couple of glugs of peanut oil on the griddle and let heat until it starts to shimmer (about 2 minutes). Use a slotted spoon to remove the chicken from the marinade and arrange it on the griddle. Let the chicken sear for about 2 minutes and then flip it over and let it cook for another minute or so until done (I like using a set of tongs for this). Remove the chicken to the platter and put the veggies on the griddle. Cook these until they soften and start to char a bit, about 5 minutes (or until your smoke alarm goes off like ours did). Pour just a couple of tablespoons of water on the griddle to de-glaze it and steam the veggies a bit. Use a spatula here to scrape up the brown bits and work them into the veggies. Remove the veggies to the platter and add the shrimp to the griddle. Cook these just until they turn pink and start to curl (about a minute), flip and cook the other side for another minute. Remove the shrimp to the platter and drizzle the whole thing with the reserved marinade. Serve with warm tortillas and guacamole.
JERK SHRIMP FAJITAS
This is a recipe I made up for a quick weeknight meal. Over time, it evolved into something I'm proud enough to share with you all. Please do not use a non-stick pan. You could try substituting the shrimp for chicken or fish and the pineapple or mango salsa for your favorite variety. Like most Caribbean recipes I like the combination of hot, sweet, savory, and sour in one dish. Enjoy!
Provided by parthree
Categories One Dish Meal
Time 50m
Yield 6 Fajitas, 3 serving(s)
Number Of Ingredients 15
Steps:
- 1. Combine the shrimp, lime juice, garlic, Jerk Seasoning, and 1 T of the olive oil in a small bowl or ziploc bag to marinate.
- 2. Meanwhile, heat the other 1 T olive oil in a large saute pan over medium-high heat.
- 3. Slice the green and red bell peppers and add them to the hot pan.
- 4. Slice the onion and add it to the pan. Stir occasionally.
- 5. As the vegetables are cooking, prepare the condiments as follows:.
- 6. Mix the sour cream, cayenne pepper, and milk together in a small bowl.
- 7. Chop the cilantro.
- 8. Open the jar of salsa and put a spoon in it. :-).
- 9. When the vegetables are nicely browned and a nice fond has developed on the pan, add the shrimp mixture and scrape the pan to deglaze, stirring frequently. Use your beer, wine, or water to add moisture to the pan only if needed. (Otherwise it will get too runny, ick).
- 10. While shrimp is cooking, cover the tortillas with damp paper towels on a plate and microwave for 1 minute.
- 11. When the shrimp are opaque and the liquid is mostly absorbed, remove from heat.
- 12. Scoop fajita filling onto warm tortillas and top with sour cream mixture, salsa, and cilantro. Wrap, burrito style and serve.
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 MARINADE
The absolute best shrimp marinade made with garlic, herbs, spices and lemon. You can cook your marinated shrimp on the grill, stove top or in the oven for perfect results every time.
Provided by Sara Welch
Categories Main
Time 11m
Number Of Ingredients 11
Steps:
- Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
- Reserve 1 tablespoon of the marinade for later use. Add the garlic and chili flakes to the bowl.
- Add the shrimp and marinade to a resealable freezer bag and seal. Shake to coat the shrimp with the marinade.
- Marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- At this point you can broil, grill or saute the shrimp for 2-3 minutes per side or until pink and opaque.
- Drizzle the reserved marinade over the cooked shrimp, then serve.
Nutrition Facts : Calories 267 kcal, Carbohydrate 7 g, Protein 24 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 285 mg, Sodium 551 mg, Sugar 6 g, ServingSize 1 serving
AIR FRYER SHRIMP FAJITAS
Make a great dinner that is gluten-free too with Air Fryer Shrimp Fajitas. These can also be made in the Ninja Foodi!
Provided by Air Fryer Fanatics
Categories Air Fryer Main Dishes
Time 32m
Number Of Ingredients 7
Steps:
- Spray the air fryer basket with olive oil spray or line with foil.
- Add the peppers, onion, and seasoning to the basket.
- Add a coat of olive oil spray.
- Mix it all together.
- Cook at 390 degrees for 12 minutes.
- Open the lid and add in the shrimp.
- Apray it again and mix it together.
- Cook an additional 10 minutes.
- Serve on warm tortillas.
Nutrition Facts : ServingSize 1 g, Calories 86 kcal, Carbohydrate 6 g, Protein 10 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 81 mg, Sodium 420 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
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