Shrimp Fajitas For Two Food

SHRIMP FAJITAS

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 FOR TWO

Steps:

• 1. Mix cumin, garlic powder, black pepper, salt, chili powder, and brown sugar.
• 2. In medium bowl, add all but 1 tsp of the spice, the olive oil, the crushed garlic, and the peeled shrimp. Mix and let sit while preparing vegetables.
• 3. Heat 1 tbsp olive oil (not from the shrimp) in a medium pan and cook onion until it starts to brown, then add the chilis. Saute for 3 additional minutes, then add remainder of dry spice mixture. Saute until tender.
• 4. Transfer vegetables to a bowl and add shrimp to pan. Cook until shrimp are cooked, 3-4 minutes. Add vegetables back to pan and reheat.
• 5. Serve in tortillas with cilantro, a squeeze of lime, and sour cream if desired.

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.

SHRIMP FAJITAS WITH MUSHROOMS AND CORN

Steps:

• Mix the paprika, brown sugar, chili powder and 1 teaspoon each cumin and salt in a small bowl.
• Put the shrimp in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the shrimp. Refrigerate 30 minutes to 2 hours.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes. Add the corn, poblano, butter and the remaining 1/2 teaspoon cumin; season with salt. Cook, stirring occasionally, until the vegetables are lightly browned, about 3 minutes. Add the scallions and the juice of the remaining lime. Remove from the heat and cover to keep warm.
• Preheat a grill to medium high and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side.
• Warm the tortillas as the label directs. Serve the shrimp on the tortillas with the mushroom mixture; top with cheese. Serve with lime wedges.

SHRIMP FAJITAS

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.

QUICK AND EASY SHRIMP FAJITAS

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.

SHRIMP FAJITAS

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.